Crockpot Butternut Squash Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Butternut Squash1 Sweet Potato, peeled & chopped in small cubes1/2 Onion, minced1 garlic clove, minced2 Cans Low Sodium Chicken Broth1/2 Can of Vegetable Broth1/2 cup half n half1/2 teaspoon fresh ginger, grated1 Pinch of nutmegWhite pepper to tasteSalt to taste
Cut butternut squash in half lengthwise, be careful as squash is difficult to cut through. Remove seeds. Place the halves in a pan, skin up with 1/2 cup of water. Microwave for 15 minutes. You may need to microwave one half of the squash at a time depending on the size of your microwave. Be careful, squash will be HOT! Let cool. Spoon the squash out of it's skin and place in crockpot. Discard skin. Some parts of the squash may still be too hard to scoop out so you may need to peel the skin off and cube the firm parts, place in crockpot.
Add remaining ingredients EXCEPT for the half n half. Put a lid on the crockpot and cook for 4 hours or until the potatoe and squash are all smooth. You may need to use a potato masher to reach the desired smooth consistancy. Add the half n half and continue to cook for 15 min. Serve. 6 servings of 1 1/2 cups each.
Number of Servings: 6
Recipe submitted by SparkPeople user WENDOLYNLEAH.
Add remaining ingredients EXCEPT for the half n half. Put a lid on the crockpot and cook for 4 hours or until the potatoe and squash are all smooth. You may need to use a potato masher to reach the desired smooth consistancy. Add the half n half and continue to cook for 15 min. Serve. 6 servings of 1 1/2 cups each.
Number of Servings: 6
Recipe submitted by SparkPeople user WENDOLYNLEAH.
Nutritional Info Amount Per Serving
- Calories: 137.9
- Total Fat: 2.6 g
- Cholesterol: 7.5 mg
- Sodium: 840.4 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 1.3 g
- Protein: 4.7 g
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