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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 9 |
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This recipe is so delicious. The most creamy and filling bisque that I have ever had. The recipe is from Pillsburry's Casseroles and slow cooker book. Please try this, you will be glad you did. Ingredients:
1 large butternut squash, peeled, seeded and cut into 1 inch pieces |
2 teaspoons curry powder |
1 large onion, cut into 1 inch pieces |
1 large red apple, peeled, cut into 1 inch pieces |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
3 1/2 cups chicken broth |
1/2 cup coconut milk (not cream of coconut) |
3 tablespoons brown sugar |
1 small red apple, coarsely chopped, if desired |
Directions:
1. Spray 5 quart slow cooker with cooking spray. In slow cooker, toss squash, apple, onion, curry powder, salt and white pepper. Pour broth over top.
2. Cover; cook on low heat setting for 8 to 10 hours.
3. Pour about 3 cups of the soup mixture into blender; add coconut milk and brown sugar. Cover; blend until smooth. Return to slow cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to slow cooker.
4. Increase heat setting to high. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with copped apple. Enjoy!
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