Moroccan-spiced butternut squash bisque

Name: Moroccan-spiced butternut squash bisque
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 0.75 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 or vegetable broth; 1 Tbsp orange juice; 2 Tbsp chives chopped

SmartPoints® value per serving

Total Time

1 hr 10 min

Prep

25 min

Cook

45 min

Serves

Difficulty

Easy

Butternut squash is paired with Moroccan ingredients in this creamy, one-pot soup. Fresh carrots and onion are in the mix too, enhancing the color and adding flavor. The bisque is seasoned with Moroccan spices and aromatics: coriander, cumin, cinnamon, ginger, and garlic. Choose butternut squash that feel heavy for its size and don’t have any punctures or brown patches. The stem should be firm and deep brown, and if it’s intact, the squash will keep for longer. Avoid ones with green spots or streaks, which mean the squash hasn’t completely ripened. Pureeing the soup gives it a deliciously smooth, velvety texture. If you prefer a thinner soup, stir in a little water.

Ingredients

coconut oil

¾ tsp

uncooked onion(s)

2 cup(s), diced

uncooked carrot(s)

3 cup(s), diced

table salt

1 tsp

minced ginger

1 Tbsp

minced garlic

1 tsp

ground coriander

1 Tbsp

ground cumin

2 tsp

ground cinnamon

1 tsp

cayenne pepper

1 pinch

uncooked butternut squash

8 cup(s), cubed

fat free chicken broth

4 cup(s), or vegetable broth

orange juice

1 Tbsp

chives

2 Tbsp, chopped

Instructions

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

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