Going to try to get this post written up real quick for Weight Watchers Moroccan-Spiced Butternut Squash Bisque while it’s still officially Tuesday. Typing fast over here!!
Came across this recipe on the Weight Watchers website. To be honest, its 0 point value was what caught my attention first. Then I remembered a similar pumpkin soup I enjoyed during my trip to Germany in October.
Decided that not only was this squash bisque certainly good for me but very possibly tasty too.
I used Walmart’s grocery pick-up service to order the ingredients for this soup. Read my recent review of that time-saving service here. Then grab your apron and meet me in the kitchen to prepare this Moroccan-spiced butternut squash bisque. I feel fancy…have never made a bisque before.
Let’s Get Cooking: Moroccan-Spiced Butternut Squash Bisque
Seem to be on a squash roll this year. Shortly after the holidays, while my daughter Brennyn was visiting, I made and shared Italian turkey and spaghetti squash pie. Only called my pie a casserole. Just like I keep calling my bisque a soup. And speaking of pie, I am always game for pumpkin pie. Pumpkin’s a squash, too, right?
Here’s what you will need to purchase to make this bisque. Ha, I said it! Bisque, bisque, bisque.
Quite the range of ingredients…carrots, an orange, coconut oil. Mmmm, mmm, good.
- 3/4 teaspoon coconut oil
- 2 cups uncooked onion, diced (used about a half onion, chopped)
- 3 cups uncooked carrots, diced (used nowhere near this much, maybe 1 cup, shredded)
- 1 teaspoon salt
- 1 tablespoon minced ginger (I used ginger powder)
- 1 teaspoon minced garlic
- 1 tablespoon ground coriander
- 2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 pinch cayenne pepper
- 8 cups uncooked butternut squash, cubed (I used bags of frozen squash)
- 4 cups fat free chicken broth
- 1 tablespoon orange juice
- 2 tablespoons chives, chopped
- *I added a few chicken strips and some frozen corn since both are 0 points on the new WW Freestyle program
When I read the list of ingredients, my mouth watered. What an incredible blend of spices…coriander, cumin and cinnamon.
Total Time: 70 min Prep: 25 min Cook: 45 min Difficulty: Easy Serves: 8 Serving size: 1 cup
- Heat oil in a large soup pot over medium heat.
- Chop onion and carrot.
- Add onion, carrot and salt; cook, stirring frequently, until vegetables are softened, about 10 minutes.
- Add ginger, garlic, coriander, cumin, cinnamon and cayenne; cook, stirring constantly, 1 minute longer.
- Chop squash (or cheat and buy it chopped!)
- 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 very soft, 30-35 minutes.
- At this point, I added a few frozen chicken tenders to my bisque.
- Puree soup in blender, in several batches.
- Stir in orange juice and garnish with chives and I sprinkled a little fat-free Parmesan cheese on top.
Moroccan-spiced butternut squash bisque is a hearty, flavorful dish. The addition of chicken and corn made it even more filling and satisfying. But to be ‘transparent’ here, my PC, however, didn’t even give it a taste. This bisque probably came to closely on the heals of the Italian turkey and spaghetti squash casserole for his liking. He would like it, if he can get past the word squash! Maybe I could use the word gourd instead? Shhh, don’t tell PC but I will be making it again. We’ll see what happens.
Do you eat squash? When fall rolls around do you sample all sorts of pumpkin drinks and recipes? I have a fall chili recipe that uses pumpkin as its base flavor. It is so good.
After sharing my experience with Walmart’s grocery pick-up in a post yesterday, I received an email today suggesting I use the service to grab items for our Super Bowl celebration. Fantastic idea! The closer we get to Sunday, the crazier the stores will be. If you decide to give grocery pick-up a go, won’t you use this link, http://r.wmt.co/hMtEk, in order to earn $10 off your order? I will get a $10 off code, too, when you do.
Thank you for joining me for a second Tasty Tuesday post in so many days. Please let me know if you give this soup a try.
Hugs and kisses,