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Photo of Moroccan-Spiced Butternut Squash Bisque by WW

Moroccan-Spiced Butternut Squash Bisque

0
Point(s)
Total Time
5 hr 10 min
Prep
25 min
Cook
4 hr 45 min
Serves
8
Difficulty
Easy
Pureeing the soup gives it a deliciously smooth, velvety texture

Ingredients

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(es)

Uncooked butternut squash

8 cup(s), cubed

Fresh orange juice

1 tbsp(s)

Chives

2 tbsp(s), chopped

Fat free chicken broth

4 cup(s)

Instructions

  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.

Notes

SERVING SIZE (1 cup) 113 Cal, 1 g Total Fat, 0 g Sat Fat, 622 mg Sod, 26 g Total Carb, 7 g Sugar, 0 g Added Sugar, 5 g Fib, 3 g Prot.

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