Moroccan-Spiced Butternut Squash Bisque
2 cup(s), diced
3 cup(s), diced
Uncooked butternut squash
8 cup(s), cubed
Fresh orange juice
2 tbsp(s), chopped
Fat free chicken broth
- Heat oil in a large soup pot over medium heat. Add onions, carrots, and salt; cook, stirring frequently, until vegetables are softened, 10 minutes.
- 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.
- Puree soup in pot using an immersion blender (or puree in batches in a regular blender); stir in orange juice and garnish with chives.
- Yields 250 ml (1 cup) per serving.