Squash and Apple Bisque
photo by Marg (CaymanDesigns)
- Ready In:
- 8hrs 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 butternut squash, peeled and cubed (2 pounds)
- 1 medium onion, chopped (1/2 cup)
- 3 garlic cloves, finely chopped
- 1 (14 1/2 ounce) can chicken broth
- 2 cups applesauce
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 cup sour cream
directions
- Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
- Cover and cook on low heating 8 to 10 hours (or on a high heat setting for 3 to 5 hours) or until squash is tender.
- Place one third to one half of the mixture at a time in a blender or food processor, cover and blend on high speed until smooth. Return mixture to the slow cooker.
- Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
- Garnish each serving with a dollop of sour cream or unflavoured natural yoghurt (preferably Greek yoghurt), and swirl it into the soup with the tip of a knife.
- For crunch and colour, sprinkle with poppy seeds or chopped pecans.
- If serving chilled: garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalised ginger.
- Chef's Notes: I made this with butternut pumpkin rather than squash, simply because that's what was available. To simplify the preparation stage, I wrapped the two halves of the butternut pumpkin I'd bought in foil and steamed them in a low oven for about an hour. The pumpkin was then easy to scoop out, and I chopped it roughly with a large spoon after I'd put it in the crockpot. I used three onions, roughly chopped, and two leeks, and instead of apple sauce, I used 4 Granny Smith apples, peeled, cored and roughly chopped. I also did the blending with an immersion blender. I simply removed half of the soup into a bowl, and blended each half, then returned what I'd removed to the crockpot. It smelt delicious while it was cooking, and tasted great.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very good soup. Super easy to throw together in the crock pot. Made exactly per instructions with no substitutions. Next time I may cut down the sour cream to 1/2 as I am not a huge fan. You can really taste the applesauce which gave this a different taste than my other favorite squash soup recipe. Now I have two to choose from, one for crock pot and one for stove top. I will make this again! Thanks for a keeper!
-
The recipe came together beautifully and using the hand blender was an excellent idea! It worked perfectly and I know it saved me a lot of time and trouble. The soup was thick and tasty but I felt the garlic clashed with the other flavors. I love garlic but I just didn't think it fit in this soup. Next time I'll omit it. Thanks for sharing such an interesting recipe bluemoon!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
<br>
<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!