Every Saturday when I go to the Winter Farmer’s Market the first table I walk right up to is one filled with so many winter squash. They have butternut, acorn, delicata, spaghetti, turban, and even pumpkins. What is a girl to do with so many squash? Well make soup of course! The first time I made this soup I vowed I would not change a single thing because it came out to complete perfection.
Creamy Winter Squash Bisque
- 1 medium butternut squash peeled and seeded
- 1 acorn squash peeled and seeded
- 1 medium onion diced
- 1 c. vegetable stock
- 1/2 c. water
- 4 oz. cream cheese softened
- 1/2 c. cream
- 1/2 tsp. cayenne pepper or more for a little more heat, this soup is on the sweeter side
- 1/2 tsp. all spice
- 1/2 tsp. salt
- 1 tsp. dried sage
- A few fresh sage leaves for garnish
- A few strips of bacon
- Cut both squash into bite size pieces.
- Add squash and onion to slow cooker along with the stock, water, cayenne, all spice, and dried sage.
- Turn on low for 6 hours.
- Once squash and onion are tender, take out of crock pot and place in medium bowl to cool. You want it to cool before placing into blender.
- Puree squash and onion with a little bit of the chicken stock in blender. Place puree back into crock pot. Add in cream cheese and cream. Cook for 30-45 minutes on high until the cream cheese is fully incorporated
- While waiting for the soup to finish cooking, fry a few slices of bacon. The bacon adds a savory/salty note that the soup needs. Place on paper towel to get off all the excess oil.
- Ladle soup into bowls. Cut up bacon into bite size pieces and add to the soup. Top with a few fresh sage leaves for garnish.
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