Moroccan-Spiced Butternut Squash Bisque

Total Time:

70min

Prep:

25min

Cook:

45min

Serves:

Difficulty:

Easy

Ingredients: ³/₄ tsp coconut oil

2 cup(s) uncooked onion(s), diced

3 cup(s) uncooked carrot(s), diced

1 tsp table salt

1 Tbsp minced ginger

1 tsp minced garlic

1 Tbsp ground coriander

2 tsp ground cumin

1 tsp ground cinnamon

1 pinch cayenne pepper

8 cup(s) uncooked butternut squash, cubed

4 cup(s) fat free chicken broth

1 Tbsp orange juice

2 Tbsp chives, chopped
Instructions: 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
Notes: If you prefer a thinner soup, stir in a little water.