Crockpot Butternut Squash ‘n Apple Bisque
Apple pairs beautifully with butternut squash to bring out its natural sweetness. Traditionally, a bisque gets it’s creaminess from the addition of a dairy source such as cream, half and half, sour cream or yogurt. My vegan version includes natural applesauce instead.
Ingredients
- 2 teaspoons olive oil or use an oil sprayer like the "Misto”
- 1 large sweet onion coarsely chopped (like Vidalia)
- Approximately 2 pounds whole butternut squash peeled and cut into cubes
- 1 large Granny Smith apple peeled, cored and cut into cubes
- 2 cups reduced-sodium vegetable broth or 8 ounces each 100% unsweetened apple juice and water
- 1 cup 100% unsweetened natural applesauce
- 2 teaspoons fresh minced ginger or 1/8 to 1/4 teaspoon ground
- 1/4 teaspoon salt
- 1/4 teaspoon coriander optional
Instructions
- In a medium sauté pan, heat olive oil over medium setting until hot. Sauté onion for about 8 minutes or until very soft and just beginning to brown. Place onions on bottom of crockpot.
- Add remaining ingredients. Cover; cook on low setting for about 6 hours or until squash is very soft.Taste; adjust seasonings if needed.
- Puree bisque to desired consistency with an immersion or stick blender. (also called hand blender) Or transfer bisque to a blender or food processor to puree. Serve warmed or chilled.
Notes
Make Ahead and Storage Tips: this soup may be prepared up to 3 days ahead. Cover and refrigerate. Reheat over low setting for 5 minutes or until warmed. (Do not allow to boil.) Soup may be frozen for up to 3 months.
Sautéing the onion does enhance the flavor. If short on time, simply skip this step, adding all ingredients at once to the crockpot. If possible, use fresh ginger as the taste is more mellow than dried. If using dried ginger, start with 1/8 teaspoon and adjust if desired after tasting cooked soup.
Another time-saving tip is to use 2 (15 ounce) cans organic butternut squash puree in place of fresh squash. Add all ingredients to crockpot. Cook on LOW setting for about 2 hours or till just hot and flavors are combined.
To enhance the creaminess (and if you can use dairy), stir in 1/2 cup to 1 cup cream, half and half, sour cream or plain yogurt into partially cooled (to prevent curdling) soup. Or garnish each serving with a dollop of plain yogurt.
Another slow cooker soup you may like is Crockpot Chicken Fajita Soup.
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