“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!