Moroccan-Spiced Butternut Squash Bisque Recipe


Pureeing the soup gives it a deliciously smooth, velvety texture.

Total Time: 1 hr 10 min Prep: 25 min Cook: 45 min Serves: 8 Difficulty: Easy

Point 0


  • coconut oil: ¾ tsp
  • uncooked onion(s): 2 cup(s), diced
  • uncooked carrot(s): 3 cup(s), diced
  • table salt: 1 tsp
  • minced ginger: 1 Tbsp
  • minced garlic: 1 tsp
  • ground coriander: 1 Tbsp
  • ground cumin: 2 tsp
  • ground cinnamon: 1 tsp
  • cayenne pepper: 1 pinch
  • uncooked butternut squash: 8 cup(s), cubed
  • fat free chicken broth: 4 cup(s), or vegetable broth
  • orange juice: 1 Tbsp
  • chives: 2 Tbsp, chopped


  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 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


If you prefer a thinner soup, stir in a little water.