Moroccan-Spiced Butternut Squash Bisque

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NOTE: 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.

• ¾ tsp Coconut oil
• 2 cup(s) diced onion
• 3 cups diced carrots
• 1 tsp table salt
• 1 TBSP minced ginger
• 1 tsp minced garlic
• 1 TBSP ground coriander
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• Pinch of cayenne pepper
• 8 cups cubed butternut squash
• 4 cups fat free chicken broth (could use vegetable broth to make it vegan)
• 1 TBSP orange juice
• 2 TBSP chopped chives

I just add more of the spices after tasting to my liking and I usually make double the recipe and freeze it in 1-1/2 cup sizes. Freezes very well.

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 Serves: 8

(Weight Watchers)