Photo of Moroccan-Spiced Butternut Squash Bisque by WW

Moroccan-Spiced Butternut Squash Bisque

PersonalPoints™ per serving
Total Time
5 hr 10 min
25 min
4 hr 45 min
Pureeing the soup gives it a deliciously smooth, velvety texture


Coconut oil

½ tsp(s)

Uncooked onion(s)

2 cup(s), diced

Uncooked carrot(s)

3 cup(s), diced

Table salt

1 tsp(s)

Minced ginger

1 tbsp(s)

Ground coriander

1 tbsp(s)

Ground cumin

2 tsp(s)

Ground cinnamon

1 tsp(s)

Cayenne pepper

1 pinch

Uncooked butternut squash

8 cup(s), cubed

Fresh orange juice

1 tbsp(s)


2 tbsp(s), chopped

Fat free chicken broth

4 cup(s)


  1. Heat oil in a large soup pot over medium heat. Add onions, carrots, and salt; cook, stirring frequently, until vegetables are softened, 10 minutes.
  2. Add ginger, garlic, coriander, cumin, cinnamon, and cayenne; cook, stirring constantly, 1 minute. Add squash and broth to pot; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until squash is very soft, 30-35 minutes.
  3. Puree soup in pot using an immersion blender (or puree in batches in a regular blender); stir in orange juice and garnish with chives.
  4. Yields 250 ml (1 cup) per serving.