Slow Cooker or Instant Pot Pumpkin Butternut Squash Bisque
Try this Slow Cooker or Instant Pot Pumpkin Butternut Squash Bisque recipe
Try this Slow Cooker or Instant Pot Pumpkin Butternut Squash Bisque recipe
- 2 cloves garlic minced
- 2 tsp dried basil
- 2 tbsp apple cider vinegar
- 2 tbsp oil
- 1 large butternut squash
- 1 medium sized white onion diced
- 2 tsp dried sage
- 1 2-3 lb pie pumpkin
- 1 large apple (i used honey crisp but your favorite is fine)
- 3-4 cups vegetable or chicken broth*
- 1 tsp salt (+ more to taste)
- 1/2 cup coconut milk or cream (optional)
- Carbohydrate 0.660733333333333 g
- Cholesterol 0 mg
- Fat 18.0440367031858 g
- Fiber 0.209533330599467 g
- Protein 0.121933333333333 g
- Saturated Fat 2.34849333806183 g
- Serving Size 1 1 Serving (24g)
- Sodium 0.523333333333333 mg
- Sugar 0.451200002733866 g
- Trans Fat 0.872817668419219 g
- Calories 163 calories
Step-by-step
- Start by preparing your squash and pumpkin. Peel the skin off your butternut squash. Cut in half vertically to remove the seeds. Then cut into 1 inch chunks.
- For the pumpkin, cut in half and remove the seeds. Continue cutting to carve out the inside flesh of the pumpkin. Cut into chunks.
- For your Slow Cooker: Dump all ingredients except for the coconut milk into your slow cooker. Set your slow cooker to low, and cook for 8 hours. Remove lid and add coconut milk (if using). Use an immersion blender to blend the soup into a bisque. You can also use a high powered blender (be sure to vent the top a bit because of the heat). Garnish with pumpkin seeds and fresh herbs.
- For the Instant Pot: Select the saute function. Add oil to your pot once hot. Now add the onion, and cook for 2-3 minutes, then add the garlic and cook for another 1-2 mins.
- Add the squash, pumpkin, and apple. Top with broth, vinegar, spices. Secure the lid.
- Select manual on your instant pot, and cook on high pressure for 14 minutes.
- Use a natural release for 15 minutes, then release the pressure before opening the lid.
- Add coconut milk (if using), and blend your soup with an immersion blender or move to a regular blender (venting the top to avoid explosion from the heat).
- Garnish with pumpkin seeds and fresh herbs.
My Cozy Autumn Escape: A Pumpkin Butternut Squash Bisque Adventure
Autumn has always been my favorite time of year. The crisp air, the changing leaves, the cozy evenings spent indoors – it’s pure magic. And what better way to celebrate this magical season than with a warm, comforting bowl of pumpkin butternut squash bisque? This isn't just any soup; it's a culinary hug, a taste of fall perfectly captured in a velvety smooth broth. I've perfected this recipe over the years, trying different methods and variations, and I'm thrilled to share my ultimate version with you. Whether you're a seasoned cook or a kitchen novice, this recipe is surprisingly simple to make and yields incredibly rewarding results.
The beauty of this bisque lies in its versatility. I often whip it up in my trusty slow cooker on busy weekdays, letting it simmer away while I tend to other tasks. The low and slow cooking method allows the flavors of the pumpkin, butternut squash, and aromatic spices to meld together beautifully, creating a depth of flavor that's hard to match. But on weekends, when I have a little more time, I reach for my Instant Pot. This pressure cooker speeds up the process considerably, delivering a delicious bisque in a fraction of the time. No matter which method you choose, the result is the same: a rich, flavorful soup that's perfect for a chilly autumn evening.
The Ingredients: A Symphony of Fall Flavors
The ingredient list is remarkably simple. You’ll need a butternut squash, a pie pumpkin, a crisp apple (honeycrisp is my personal favorite), a white onion, garlic, a mix of warm spices like sage and basil, apple cider vinegar for a hint of tang, and vegetable or chicken broth to form the base. I also like to add a dollop of coconut milk or cream at the end for extra richness and creaminess, but this is entirely optional. You'll find that the combination of these humble ingredients creates an extraordinary flavor profile. The sweetness of the pumpkin and apple perfectly balances the earthy notes of the squash and the savory depth provided by the spices.
Beyond the Bowl: Serving Suggestions and Variations
This bisque is incredibly versatile and lends itself to a variety of serving suggestions. I love garnishing mine with toasted pumpkin seeds for a delightful crunch and a sprinkle of fresh herbs, like thyme or rosemary, for an added burst of freshness. A swirl of crème fraîche or a dollop of plain yogurt adds another layer of creaminess. For a heartier meal, serve the bisque with crusty bread or grilled cheese sandwiches. You can even get creative and add different toppings, such as roasted chickpeas, crumbled bacon, or a drizzle of maple syrup for those who like a hint of sweetness.
More than just a soup: A reflection of Autumn's embrace
Making this soup is more than just following a recipe; it's an experience. It's about embracing the cozy ambiance of autumn, taking your time to chop vegetables, and savoring the intoxicating aromas that fill your kitchen. It's about creating something delicious and nourishing, a culinary representation of the season's bounty. Whether you’re enjoying it alone, sharing it with loved ones, or simply taking a moment to appreciate the simplicity of a warm bowl of soup, this pumpkin butternut squash bisque will undoubtedly become a cherished autumn tradition.
I encourage you to experiment with this recipe and make it your own. Adjust the spices to your liking, add other vegetables like carrots or sweet potatoes, or even try different types of milk or cream. The possibilities are endless! So, this autumn, gather your ingredients, put on some cozy music, and create a culinary masterpiece that captures the essence of the season. Happy cooking!
