Squash and Apple Bisque
- 1 2 lb. butternut squash, peeled and cubed
- 1 medium onion (1/2 C.), chopped
- 1 14 1/2 oz. can ready-to-serve chicken broth
- 2 C. apple sauce
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1 C. sour cream
Mix all ingredients except sour cream in 3 1/2-to-6-quart slow cooker. Cover and cook on low heat setting 8-10 hours (or high heat setting 3-5 hours) or until squash is tender. Place 1/3 to 1/2 of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to slow cooker. Stir in sour cream. Cover and cook on low heat another 15 minutes or just until soup is hot; stir. Garnish each serving with a dollop of sour cream.
Tip: Sour cream will break down and curdle if heated too long or becomes too hot. After adding the cold sour cream, cook the bisque just long enough for it to reheat. If using reduced-fat sour cream, add it the same way.
Variations: For a delightful taste treat, serve this bisque thoroughly chilled. Garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystallized ginger. To add a spectacular finishing touch, spoon a dollop of sour cream on top of each serving, then swirl slightly into the soup with the tip of a knife or toothpick. For a touch of crunch and color, sprinkle with poppy seed or chopped pecan. To finish out the meal serve with a fresh tossed green salad and House Italian Salad Dressing.
Yield: 8 servings