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Squash and Apple Bisque

Apple and squash blend together to make rich and delightful slow-cooked bisque garnished with sour cream.

Prep Time15Minutes

 

TotalTime8:30Hrs:Mins

 

8 servings

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

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.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Betty's Success Tip

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.

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. For a touch of crunch and color, sprinkle with poppy seed or chopped pecans.

Nutrition Information:

1 Serving (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;

Exchanges:

• 1 Starch;
• 1 Vegetable;
• 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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