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slow cooker butternut squash and acorn squash bisque

(1 rating)
Recipe by
Barbara Kavorkian
Two Harbors, MN

The squash in this bisque isn't hidden with creams, tons of sugar or butter. You can actually taste the vegetable and the other ingredients just compliment it. I was taken out to dinner for my birthday last week and got some wonderful Butternut Squash soup. I had an Acorn Squash and a little 1 pound butternut squash. I looked and looked for a recipe that had simple ingredients and things I actually had... this tiny squash. I was ready to give up, open up my door and toss it outside as far as I could throw it. Instead, I thought of what ingredients were in all these soups recipes and what I had. I didn't have leeks, sweet onions, fresh ginger, cream (pretty much everything), but I was determined to make that tiny squash and the acorn squash work. I think I pulled it off after raiding my pantry. The best part is, once I actually got the thing cut up, I threw everyone into my slow cooker, turned it on for 8 hrs until I realized I did not have an immersion blender.

(1 rating)
yield 6 -8
prep time 25 Min
cook time 8 Hr

Ingredients For slow cooker butternut squash and acorn squash bisque

  • 1 lb
    butternut squash
  • 1 lg
    acorn squash (think mine was 2 1/2 or 3lbs)
  • 5 1/4 tsp
    chicken bouillon granules/cubes
  • 5 1/4 c
  • 1/4 c
    packed brown sugar
  • 2 tsp
    ground ginger (or 2 tbsp fresh minced ginger if you have)
  • 1/2 lg
    onion, coarsely diced (about 1 cup)
  • 1
    cinnamon stick
  • 1/2 c
    low fat sour cream or plain yogurt for garnish or to stir in
  • 1/4 tsp
    salt- or to taste (i did not add any)
  • 1/4 tsp
    white pepper (this is a bit stronger than black pepper, go easy at first, or use black)

How To Make slow cooker butternut squash and acorn squash bisque

  • 1
    In Slow Cooker, stir/whisk in bouillon granules or cubes, water, brown sugar, and ginger. Make sure all bouillon and ginger is incorporated and add cinnamon stick, onions and all of the squash stirring to incorporate ingredients together. Cover Slow Cooker, and turn to LOW for 7 to 8 hrs.
  • 2
    Once time has expired, turn off cooker and using an immersion hand held blender, break up and blend soup to desired consistency. If you do not have this type of blender, you can use a counter top blender. To do this, let the soup cool for at least an hour. Pour about 1/3 of squash mix into the blender, making sure you get some of the liquid into each batch. Place the lid on the blender and hold it down by placing a folded up towel over the lid and secure the top with your hand so the top does not fly off. Pulse a few times and blend to desired consistency. You will need to do this in a few batches. You can either transfer right away into storage containers and freeze or place in refrigerator, or you can serve right away by placing in a pot to reheat over medium heat until hot. Add any salt and pepper you wish at this time and garnish with a dollop of sour cream.
  • 3
    If you would like a creamier soup, while reheating, you can add to the bisque 1/2 cup of half and half after blending or just have out the sour cream or yogurt for each to stir into their bowls.
  • 4
    Nutrition Facts Serving Size: 1 1/2 cup Amount per Serving Calories 115 Total Fat 0.12g Saturated Fat 0.01g Cholesterol 0mg Sodium 382.65mg Total Carbohydrate 27.69g Dietary Fiber 3.45g Sugars 9.16g Protein 3.31g