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Squash and Apple Bisque
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Prep Time:
15 minutes
Total Time:
8 hours 30 minutes
Slow-cooked apple and squash bisque topped with tangy sour cream.
Ingredients:
  • 1 butternut squash (2 pounds), peeled and cubed
  • 1 medium onion, chopped (1/2 cup)
  • 1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
  • 2 cups applesauce
  • 1/2 teaspoon ground ginger
  • 1 cup sour cream
Instructions:
  • Combine all ingredients in a 3 1/2- to 6-quart slow cooker, leaving out the sour cream for now.
  • Slow cook covered on low for 8 to 10 hours, or on high for 3 to 5 hours, until squash is tender.
  • Blend a portion of the mixture at a time in a blender or food processor until smooth. Return the blended mixture to the cooker.
  • Gently fold in the sour cream and cover. Let the soup simmer on low heat for 15 minutes until just heated through, then stir before serving.
  • Top each portion with a dollop of sour cream for a creamy finish.

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