Spiced Squash Bisque

Name: Spiced Squash Bisque
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion about 1 medium; 1 1/2 pounds butternut squash peeled, seeded and cubed; 2 garlic gloves of, 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 stock; 3/4 cup sour cream or Greek yogurt, plus a little more for garnish

12 ingredients

10 steps

Ingredients

2 tablespoons olive oil
1 cup chopped onion about 1 medium
1 1/2 pounds butternut squash peeled, seeded and cubed
2 garlic gloves of, 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 stock
3/4 cup sour cream or Greek yogurt, plus a little more for garnish

Directions

1

In a large, heavy stockpot, heat the olive oil over medium-high heat.
2

Add the chopped onion and saute for 2 to 3 minutes.
3

Add the cubed squash, garlic, spices, bay leaf and kosher salt.
4

Add the stock and bring to a boil.
5

Turn down the heat, partially cover the pan and simmer for 15 to 20 minutes or until squash is tender.
6

Remove from the heat, discard the bay leaf.
7

Add the sour cream or greek yogurt.
8

Puree everything together in a pot using an immersion blender. OR puree in batches in a blender.
9

Taste for seasoning and add salt as needed.
10

Garnish the soup with more sour cream or Greek yogurt thinned with a little water.