pen rainbow

Tuesday, September 6, 2016

Tuesday's Cupboard—Moroccan Spiced Butternut Squash Bisque

Adapted from Weight Watcher Magazine_Sept/October 2016

My adjustments:

  • doubled the broth to 8 cups to make a thinner soup
  • doubled the shredded carrots (2-10 oz. bags)
  • doubled the orange juice 
  • used heaping measures of the spices



Moroccan Spiced
Butternut Squash Bisque

prep: 25 mins // cook 35 mins // serves 8
special equipment:  an immersion blender

With freshly chopped chives

Ingredients
  • 1 tsp. coconut oil
  • 1 large chopped sweet yellow onion (2 c.)
  • 2 - 10 oz. bags of shredded carrots
  • 1 tsp. kosher salt
  • 1 T. jarred minced ginger (or 1 T. fresh)
  • 1 tsp. jarred chopped garlic in H20 (or 2 cloves, fresh)
  • 1 T. coriander
  • 2 tsp. cumin
  • 1 tsp cinnamon
  • 2 pinches of cayenne
  • 2 - 20 oz. packages of precut butternut squash
  • 8 cups chicken broth (I use Knorr's double-size cubes to make my own) 
  • 2 T. orange juice
  • 1 small package pre-cleaned chives

Make it!
  1. Heat coconut oil in a large soup pot over medium heat.  
  2. Add chopped onion, shredded carrots & kosher salt.  Cook stirring frequently until veggies are softened, about 10 minutes.
  3. Add ginger, coriander, cumin, cinnamon & cayenne pepper; cook, stirring constantly to coat all of the veggies in spices.
  4. Add squash; stir to mix.
  5. Add broth to pot; increase heat to high & bring to a boil.
  6. Reduce heat to medium-low; simmer partially covered for 30 minutes until squash is very soft.
  7. Remove from heat & place pot on a heat-proof surface.  
  8. Use an immersion blender to puree the veggies.  
  9. Stir in orange juice to combine flavors.
  10. Serve in individual bowls garnished with freshly chopped chives.


• hearty • autumn • soups •