Apple and squash blend together to make rich and delightful slow-cooked bisque garnished with sour cream.
butternut squash (2 pounds), peeled and cubed
medium onion, chopped (1/2 cup)
cups Progresso™ chicken broth (from 32-ounce carton)
teaspoon ground ginger
cup 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 to 10 hours (or high heat setting 3 to 5 hours) or until squash is tender.
Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to cooker.
Stir in sour cream. Cover and cook on low heat setting 15 minutes or just until soup is hot; stir.
Garnish each serving with a dollop of sour cream.
Sour cream will break down and curdle if it is heated too long or becomes too hot. After adding the cold sour cream, cook the bisque just long enough for it to reheat. If you use reduced-fat sour cream, add it the same way.
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.
Spoon a dollop of sour cream on top of each serving, then swirl slightly into the soup with the tip of a knife. For a touch of crunch and color, sprinkle with poppy seed or chopped pecans.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.