Squash and Apple Bisque

Submitted by bluemoon downunder

"A delicious crockpot soup, which can be served warm or chilled. Adapted from Betty Crocker's "Slow Cooker" cookbook. Cooking times vary depending on whether you cook the soup on a low or on a high setting: 8-10 hours on low; or 3-5 on high. I posted this recipe for safe-keeping before I'd made it; and I have since made it with a few changes. See notes below."

 

• 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
• 411.06 g can chicken broth
• 473.18 ml applesauce
• 2.46 ml ground ginger
• 2.46 ml cinnamon
• 1.23 ml salt
• 236.59 ml sour cream

directions

1. Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
2. 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.
3. 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.
4. Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
5. 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.
6. For crunch and colour, sprinkle with poppy seeds or chopped pecans.
7. If serving chilled: garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalised ginger.
8. 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.

Reviews

[lmaiorana]

Followed this recipe exactly. Unfortunately my family was not a fan of this soup. I tried to add some seasoning but it didn't help much.

 

[Messy44]

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!

 

[Marg (CaymanDesigns)]

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!

 

[Rita1652]

I made this the quick method in the microwave oven. Using 2 fresh apples which was pureed along with everything else. So good and rich really doesn`t need the sour cream!

 

[Kaarin]

A nice fall soup-the applesauce is a nice touch. Mine wasn't very sweet, so I added a Tbsp of honey. Otherwise I followed the recipe; it was really easy in the crock pot. Creamy and flavorful-thank you!