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Creamy Crockpot Butternut Squash Apple Bisque

creamy crockpot butternut squash apple bisque - featured image
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A velvety smooth and comforting bisque made with butternut squash and tart apples, slow-cooked in a crockpot and topped with toasted pepitas for a delightful crunch.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled and cubed
  • 2 medium tart apples, peeled and chopped (Granny Smith recommended)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable broth (low-sodium recommended)
  • 1 cup (240 ml) heavy cream or coconut milk (for dairy-free option)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup (about 60 g) pepitas (pumpkin seeds), toasted

Instructions

  1. Peel the butternut squash and remove seeds, then cut into roughly 1-inch cubes. Peel and chop the apples into similar-sized chunks.
  2. Heat olive oil in a medium skillet over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.
  3. Transfer sautéed onions and garlic to the crockpot. Add butternut squash cubes, apple chunks, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir gently to combine.
  4. Set crockpot to low and cook for 4 to 6 hours until squash and apples are tender. Alternatively, cook on high for 2-3 hours, checking often.
  5. While bisque cooks, toast pepitas in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently.
  6. Use an immersion blender to puree the bisque directly in the crockpot until smooth. If using a countertop blender, blend in batches and return to crockpot.
  7. Stir in heavy cream or coconut milk and let warm through for 10 minutes on low.
  8. Taste and adjust salt, pepper, and optionally add a pinch of extra cinnamon.
  9. Ladle bisque into bowls and sprinkle generously with toasted pepitas before serving.

Notes

Pre-sautéing onion and garlic enhances flavor. Blend bisque while warm but not boiling to avoid pressure buildup. Toast pepitas just before serving for best crunch. Adjust seasoning gradually. If bisque is too thick after blending, add broth or water to desired consistency. Can be made vegan by using coconut milk and vegetable broth.

Nutrition

Keywords: butternut squash bisque, crockpot soup, creamy soup, apple bisque, fall recipe, vegetarian soup, gluten-free soup, comfort food

Find it online: https://cooksybite.com/creamy-crockpot-butternut-squash-apple-bisque-recipe-easy-and-perfect/