Butternut Bisque - French Slow Cooker...Cooking!

Imagine my overwhelming joy happenstancing over a cookbook in my favourite bookstore called, "The French Slow Cooker" by Michele Scicolone. An Italian cooking French food the old house wifery way - in otherwords elegance in a crockpot!

Here is the first recipe I tried which was:

Butternut Bisque: 1 large butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch pieces, 1 medium onion, chopped, 1 large sweet apple, such as...red! 6 cups of chicken broth, but I used beef, 1 tsp. of salt, 1/2 cup of heavy cream, but I will use low fat milk, plus more for garnish, sliced apples, for garnish.

In a large slow cooker, combine the squash, onion, apple, and broth. Add 1 tsp. of salt. Cover and cook on low for 6 hours, or until the vegetables are very soft. Let cool slightly. Transfer the soup to a blender and puree until smooth. Add the cream and nutmeg and blend again. Reheat if necessary. Taste for seasoning and add more salt if needed. Spoon the soup into serving bowls, drizzle each serving with a teaspoon of heavy cream, garnish with the nutmeg and apple slices, and serve hot.