Butternut bisque from The French Slow Cooker by Michele Scicolone

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Notes about this recipe

  • mharriman on February 11, 2019

    I loved the way this soup turned out. The 1/2 cup of heavy cream, apple slices ( I used Gala), and nutmeg enhanced the squash. I took the author’s suggestion and made ham sandwiches (with hearty Rustic bread, tomato slices, mustard, mayo) to go with the soup, and that was a great pairing. Definitely will repeat. Husband really liked this. Very easy to make, especially if you have pre-cut squash. Looking forward to the leftovers and second day soup flavor.

  • nicolepellegrini on January 29, 2019

    More flavorful than I expected given the few ingredients; I think slow-cooking the squash with the apple and onion gave it a sweetness different from many butternut squash soups I've had before. I did use Greek yogurt instead of heavy cream as I wanted to keep it healthier and lower in fat, but would definitely use the cream for a richer flavor and texture in the future.

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