Moroccan-Spiced Butternut Squash Bisque
- Total Time
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