Moroccan Spice Butternut Bisque
Hearty butternut squash is taken to the next level with Moroccan spices in this deliciously healthy bisque. So rich and creamy, they'll never guess there's no dairy!
Servings: 8 cups
- 1 tsp olive oil
- 2 cups onion diced
- 3 cups carrot diced
- 1 tsp salt
- 1 TB ginger minced
- 1 tsp garlic minced
- 1 TB coriander
- 2 tsp cumin
- 1 tsp cinnamon
- 1/8 tsp cayenne pepper
- 8 cups butternut squash cubed
- 4 cups chicken broth
- Heat oil in a large soup pot over medium heat. Add onion, carrot, and salt and cook for 10 minutes, stirring frequently, until vegetables are softened. A
- Add ginger, garlic, and spices and cook for 1 minute, stirring constantly. Add butternut squash and broth to pot and increase heat to high.
- Bring to a boil, cover, reduce to a simmer, and cook for 30-35 minutes or until squash is extremely soft. Use an immersion blender to puree soup (or working in batches, use a countertop blender).
Calories: 114kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Sodium: 762mg | Potassium: 817mg | Fiber: 5g | Sugar: 7g | Vitamin A: 458.6% | Vitamin C: 54.3% | Calcium: 11% | Iron: 10.5%