Butternut Bisque

1. 1

   In a large slow cooker, combine the squash, onion, apple, and broth.

2. 2

   Add 1 teaspoon salt.

3. 3

   Cover and cook on low for 6 hours, or until the vegetables are very soft.

4. 4

   Let cool slightly.

5. 5

   Transfer the soup to a blender and puree until smooth.

6. 6

   Add the cream and nutmeg and blend again.

7. 7

   Reheat if necessary.

8. 8

   Taste for seasoning and add more salt if needed.

9. 9

   Spoon the soup into serving bowls, drizzle each serving with a teaspoon of heavy cream, garnish with the nutmeg and apple slices, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.