Slow Cooker Root Vegetable Bisque

You can substitute an extra cup of vegetable broth for the white wine in this soup.

Serves: 6Hands-on: 15 minutesTotal: 6 hours 15 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 1 medium butternut squash, peeled, seeded, and diced
  • 1 large russet potato, peeled and diced
  • 1 large carrot, peeled and chopped
  • 1 rib celery, sliced
  • 1 medium onion, peeled and diced
  • 4 cups vegetable broth
  • 1 cup white wine
  • 1 bay leaf
  • ¼ tsp. dried thyme
  • 1½ tsp. salt
  • ¼ tsp. ground nutmeg

Directions

  • In a 4-quart slow cooker, add all of the ingredients. Cover and cook over low heat for 6 hours.
  • Cool the soup slightly and remove the bay leaf. Process in a blender or using an immersion blender.