Moroccan-Spiced Butternut Squash Bisque

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Smartpoints value per serving
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

uncooked onion(s)

2 cup(s), diced

uncooked carrot(s)

3 cup(s), diced

table salt

1 tsp

minced ginger

1 Tbsp

ground coriander

1 Tbsp

ground cumin

2 tsp

ground cinnamon

1 tsp

cayenne pepper

1 pinch

uncooked butternut squash

8 cup(s), cubed

fresh orange juice

1 Tbsp

chives

2 Tbsp, 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.

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