Winter Squash Bisque

“Bisque” traditionally means a creamy soup made with pureed crustaceans, but it can also be applied to pureed vegetable  soups.

This is another recipe from A Year of Slow Cooking.  It is pretty much perfection.  I only have one modification to it myself, and I highly suggest that you try this out as is before making any changes.


  • One large butternut squash (I used Aunt Themla’s Sweet Potato Squash, it’s not as creamy, but still delicious)
  • 2 tablespoons olive oil
  • 2 small diced yellow onions, or 2 tablespoons onion flakes
  • 4 cups chicken or vegetable broth
  • 2 small apples, peeled, cored, and cubed
  • 1 1/2 teaspoons salt (you can cut down the salt if using sea salt)
  • 1/8 teaspoon black pepper (I often just omit this)
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon cloves

What I Did:

  • Put the squash in the microwave for 2 minutes and allow to cool.  This will help soften the flesh a little.  Cut it into about four pieces, scoop out the seeds & strings, peel and cube it.  It might take you a while to do this.  It always leaves my right thumb rather sore.
  • Or, you can brush the olive oil on the four sections of squash, put it on a baking dish and bake it in the oven at 400F for about 15 minutes.  The peel will be easier to remove.
  • Add everything to a 5 or 6 quart slow cooker, and cook on low for 6 to 8 hours, high for about 4 hours.
  • Blend in a blender or with an immersible wand blender until smooth.

A very warm and comforting soup!


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