Squash and Apple Bisque

1. 1

   Mix all ingredients except sour cream in a 3 1/2 to 6 quart slow cooker.

2. 2

   Cover and cook on low heat 8-10 hours ( or high 3-5 hours) until squash is tender.

3. 3

   Place one third to one half of the mixture at a time in a blender or food processor.

4. 4

   Cover and blend until smooth, on high speed.Return to cooker.

5. 5

   Stir in sour cream.

6. 6

   Cover and cook on low heat setting 15 minutes, just until soup is hot;stir.

7. 7

   Garnish each serving with a dollop of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.