Moroccan-spiced butternut squash bisque
2 cup(s), diced
3 cup(s), diced
uncooked butternut squash
8 cup(s), cubed
fat free chicken broth
4 cup(s), or vegetable broth
2 Tbsp, chopped
- Heat oil in a large soup pot (or Dutch oven) over medium heat. Add onion, carrot, 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; simmer, uncovered, until squash is extremely 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.
- Serving size: 1 cup