SLOW COOKER BUTTERNUT SQUASH AND ACORN SQUASH BISQUE

Steps:

• 1. In Slow Cooker, stir/whisk in bouillon granules or cubes, water, brown sugar, and ginger. Make sure all bouillon and ginger is incorporated and add cinnamon stick, onions and all of the squash stirring to incorporate ingredients together. Cover Slow Cooker, and turn to LOW for 7 to 8 hrs.
• 2. Once time has expired, turn off cooker and using an immersion hand held blender, break up and blend soup to desired consistency. If you do not have this type of blender, you can use a counter top blender. To do this, let the soup cool for at least an hour. Pour about 1/3 of squash mix into the blender, making sure you get some of the liquid into each batch. Place the lid on the blender and hold it down by placing a folded up towel over the lid and secure the top with your hand so the top does not fly off. Pulse a few times and blend to desired consistency. You will need to do this in a few batches. You can either transfer right away into storage containers and freeze or place in refrigerator, or you can serve right away by placing in a pot to reheat over medium heat until hot. Add any salt and pepper you wish at this time and garnish with a dollop of sour cream.
• 3. If you would like a creamier soup, while reheating, you can add to the bisque 1/2 cup of half and half after blending or just have out the sour cream or yogurt for each to stir into their bowls.
• 4. Nutrition Facts Serving Size: 1 1/2 cup Amount per Serving Calories 115 Total Fat 0.12g Saturated Fat 0.01g Cholesterol 0mg Sodium 382.65mg Total Carbohydrate 27.69g Dietary Fiber 3.45g Sugars 9.16g Protein 3.31g