Moroccan-Spiced Butternut Squash Bisque
- Total Time
- 1:10
- Prep
- 0:25
- Cook
- 0:45
- Serves
- 8
- Difficulty
- Easy
Pureeing the soup gives it a deliciously smooth, velvety texture.
-
coconut oil¾ tsp
-
uncooked onion(s)2 cup(s), diced
-
uncooked carrot(s)3 cup(s), diced
-
table salt1 tsp
-
minced ginger1 Tbsp
-
minced garlic1 tsp
-
ground coriander1 Tbsp
-
ground cumin2 tsp
-
ground cinnamon1 tsp
-
cayenne pepper1 pinch
-
uncooked butternut squash8 cup(s), cubed
-
fat free chicken broth4 cup(s), or vegetable broth
-
orange juice1 Tbsp
-
chives2 Tbsp, chopped
- Heat oil in a large soup pot 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