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Creamy Slow Cooker Butternut Squash Apple Bisque

slow cooker butternut squash apple bisque - featured image
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A velvety smooth, comforting bisque made with butternut squash, apples, and Gruyère cheese, slow-cooked to perfection for a cozy fall meal.

Ingredients

Scale
  • 2 medium-sized butternut squash, peeled and cubed (about 4 cups)
  • 2 large apples, peeled, cored, and chopped (Granny Smith or Honeycrisp)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1 cup heavy cream (can substitute with full-fat coconut milk for dairy-free)
  • 1 cup shredded Gruyère cheese (Emmental as substitute)
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. Peel and cube the butternut squash into roughly 1-inch pieces. Peel, core, and chop the apples into similar-sized chunks. Dice the onion and mince the garlic.
  2. Heat 2 tablespoons of butter in a skillet over medium heat. Add the diced onion and cook until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring to avoid browning.
  3. Transfer the sautéed onion and garlic to the slow cooker. Add the cubed butternut squash, chopped apples, and fresh thyme sprigs. Pour in 4 cups of vegetable broth, ensuring ingredients are mostly covered.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the squash and apples are tender enough to mash easily with a fork.
  5. Remove and discard the thyme sprigs. Use an immersion blender directly in the slow cooker to puree the soup until silky smooth. Alternatively, blend in batches using a regular blender and return to the slow cooker.
  6. Stir in 1 cup heavy cream and 1 cup shredded Gruyère cheese until the cheese melts completely, creating a rich, creamy texture. Adjust thickness with additional broth or cream if needed.
  7. Season with salt, pepper, and a pinch of nutmeg if using. Let the bisque sit on warm for another 10 minutes to meld flavors before serving.

Notes

Do not skip sautéing onions and garlic to enhance flavor. Use a sharp vegetable peeler for peeling squash. Blend until perfectly smooth, scraping down sides as needed. Let bisque rest after adding cream and cheese to prevent curdling. Season gradually to balance sweetness and savoriness. If bisque is too thick, add broth or cream; if too thin, simmer uncovered to reduce.

Nutrition

Keywords: butternut squash soup, apple bisque, slow cooker soup, creamy soup, fall recipe, Gruyère cheese soup, comfort food

Find it online: https://elvafood.com/creamy-slow-cooker-butternut-squash-apple-bisque-recipe-easy-and-perfect-for-fall/