Sunday, January 15, 2017

Pumpkin Butternut Squash Bisque

This soup cooks all day in a slow cooker and makes a great cold winter night's meal! I served this as a starter for our annual Christmas dinner, but it can definitely be a meal paired with a salad or bread. And although it's a bisque, it is not too heavy using evaporated milk instead of cream.

Pumpkin Butternut Squash Bisque

4 lb butternut squash, peeled, seeded, coarsely chopped
1/2 onion, chopped
4 cloves garlic, chopped
3 1/2 c chicken broth
drizzle olive oil
1/2 tsp each ginger, cumin, coriander, paprika, thyme
1/4 tsp cayenne, black pepper
1 1/2 tsp salt
1 can pumpkin
1/2 c brown sugar
1 can evaporated milk
Place all ingredients in slow cooker (except last 3). Cook on high for 4 hours. Blend well with an immersion blender. Add pumpkin and brown sugar, blend well. Heat another 15 minutes, stir in evaporated milk. Heat another 15 minutes. Serve with fresh parsley.

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