Squash and Apple Bisque

Don't heat the sour cream too long or it will curdle.This is also good served cold. I got this from a magazine, I think maybe Family Circle, not sure.

• Ready In: 10 hrs 15 mins
• Serves: 8

Ingredients

• 1  butternut squash, peeled and cubed
• 1  medium onion, chopped
• 1 (14 1/2ounce) can  ready-to-serve chicken broth
• 2  cups applesauce
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon salt
• 1  cup sour cream (can use low fat)

Directions

1. Mix all ingredients except sour cream in a 3 1/2 to 6 quart slow cooker.
2. Cover and cook on low heat 8-10 hours ( or high 3-5 hours) 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 until smooth, on high speed.Return to cooker.
4. Stir in sour cream. Cover and cook on low heat setting 15 minutes, just until soup is hot;stir.
5. Garnish each serving with a dollop of sour cream.