Photo of Moroccan-Spiced Butternut Squash Bisque by WW

Moroccan-Spiced Butternut Squash Bisque

Total Time
1 hr 10 min
25 min
45 min
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.


Coconut oil

¾ tsp


2 cup(s), chopped, diced


3 cup(s), diced

Table salt

1 tsp

Minced ginger

1 Tbsp

Jarred minced garlic

1 tsp

Ground coriander

1 Tbsp

Ground cumin

2 tsp

Ground cinnamon

1 tsp

Cayenne pepper

1 pinch(es)

Raw butternut squash

8 cup(s), cubed

Fat free chicken broth

4 cup(s), or vegetable broth

Orange juice

1 Tbsp


2 Tbsp, chopped


  1. 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.
  2. 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.
  3. Puree soup in pot using an immersion blender (or puree in batches in a regular blender); stir in orange juice and garnish with chives.
  4. Serving size: 1 cup