Roasted Butternut Squash Bisque with Frangelico
Roasted Butternut Squash Bisque with Frangelico takes about 45 minutes from beginning to end.
Spiced Squash Bisque
Details
- Serving Size: 2
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 7 Points
Cuisine
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion (about 1 medium)
- 1 1/2 pounds of peeled, seeded and cubed butternut squash
- 2 gloves of garlic, minced or pressed
- 1 teaspoon coriander seeds, finely crushed
- 1/2 teaspoon ground cardamom
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne
- 1 bay leaf
- 1 teaspoon kosher salt plus more to taste
- 3 cups chicken or vegetable stock
- 3/4 cup sour cream or Greek yogurt, plus a little more for garnish
Instructions
In a large, heavy stockpot, heat the olive oil over medium-high heat.
Add the chopped onion and saute for 2 to 3 minutes.
Add the cubed squash, garlic, spices, bay leaf and kosher salt.
Add the stock and bring to a boil.
Remove from the heat, discard the bay leaf.
Add the sour cream or greek yogurt.
Puree everything together in a pot using an immersion blender. OR puree in batches in a blender.
Taste for seasoning and add salt as needed.
Garnish the soup with more sour cream or Greek yogurt thinned with a little water.
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