Moroccan-Spiced Butternut Squash Bisque

A spicy and smooth soup for cold days

Ingredients

  • 3/4 tsp. coconut oil
  • 2 cups onion, diced
  • 3 cups carrots, diced
  • 1 tsp Salt
  • 1 tsp minced garlic
  • 1 Tbsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp cinnamon
  • Pinch cayenne pepper
  • 8 cups butternut squash
  • 4 cups fat free chicken broth (or vegetable broth)
  • 1 Tbsp orange juice
  • 2 Tbsp chives

Directions

  1. Heat oil in a large soup pot over medium heat. Add onion, carrot and salt; cook, stirring frequently, until vegetables are softened, 10 minutes.
  2. Add 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.
  3. Reduce heat to medium-low; simmer, uncovered, until squash is extremely soft, 30-35 minutes.
  4. Puree soup in pot using an immersion blender (or puree in batches in a regular blender); stir in orange juice and garnish with chives.