Guest guest Posted September 2, 2001 Report Share Posted September 2, 2001 * Exported from MasterCook * Squash and Apple Bisque Recipe By :Betty Crocker's Slow Cooker Cookbook (adapted) Serving Size : 8 Preparation Time :0:00 Categories : Betty Crocker's Slow Cooker CB Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 butternut squash -- (2 pounds) peeled & cubed 1 medium onion -- chopped (1/2 cup) 1 14.5 oz can vegetable broth -- or imitation chicken broth 2 cups apple sauce 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 cup sour cream Mix all ingredients except sour cream in a 3 1/2 to 6 quart slow cooker. Cover and cook on low for 8 to 10 hours or on high for 3 to 5 hours or until squash is tender. 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. Stir in sour cream. Cover and cook on low heat for 15 minutes or just until soup is hot. Stir. Garnish each serving with a dollop of sour cream. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 7g Fat (29.9% calories from fat); 4g Protein; 33g Carbohydrate; 5g Dietary Fiber; 13mg Cholesterol; 431mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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