Appetizers / Soups / Salads

Crockpot Butternut Squash Bisque is for Dinner.

Crockpot Butternut Squash Bisque takes 45 minutes to prepare.

Crockpot Butternut Squash Bisque takes 240 minutes to cook.

Crockpot Butternut Squash Bisque makes 6 servings.

The ingredients for Crockpot Butternut Squash Bisque are:

1 Butternut Squash
1 Sweet Potato, peeled & chopped in small cubes
1/2 Onion, minced
1 garlic clove, minced
2 Cans Low Sodium Chicken Broth
1/2 Can of Vegetable Broth
1/2 cup half n half
1/2 teaspoon fresh ginger, grated
1 Pinch of nutmeg
White pepper to taste
Salt to taste

Here is how you make Crockpot Butternut Squash Bisque:

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: 6Recipe submitted by SparkPeople user WENDOLYNLEAH.

The nutritional information for Crockpot Butternut Squash Bisque is:

• Servings Per Recipe: 6
• 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

The dietary needs meet for Crockpot Butternut Squash Bisque is Low Fat