Moroccan-Spiced Butternut Squash Bisque
0
Points®
Temps total: 5 h 10 min • Préparation: 25 min • Cuisson: 4 h 45 min • Portions: 8 • Difficulté: Facile
Pureeing the soup gives it a deliciously smooth, velvety texture
Ingrédients
Coconut oil
½ tsp(s)
Onion
2 cup(s), diced
Carrots
3 cup(s), diced
Table salt
1 tsp(s)
Minced ginger
1 tbsp(s)
Ground coriander
1 tbsp(s)
Ground cumin
2 tsp(s)
Ground cinnamon
1 tsp(s)
Cayenne pepper
1 pinch(es)
Butternut squash
8 cup(s), cubed
Fresh orange juice
1 tbsp(s)
Chives
2 tbsp(s), chopped
Fat free chicken broth
4 cup(s)
Instructions
1
Heat oil in a large soup pot over medium heat. Add onions, carrots, 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 and simmer, uncovered, until squash is very 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
Yields 250 ml (1 cup) per serving.
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