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Squash and Apple Bisque

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  • Prep 15 min
  • Total 8 hr 30 min
  • Servings 8
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Apple and squash blend together to make rich and delightful slow-cooked bisque garnished with sour cream.
By Betty Crocker Kitchens
Updated Aug 11, 2010
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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
  • 1/4 teaspoon salt
  • 1 cup sour cream
Make With
Progresso Broth

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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

140 Calories, 6g Total Fat, 3g Protein, 19g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
55
Total Fat
6g
Saturated Fat
4g
Cholesterol
20mg
Sodium
330mg
Total Carbohydrate
19g
Dietary Fiber
2g
Protein
3g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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