Spiced Squash Bisque
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
Preparation
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.
.
Yield:
2 servings
Added:
Sunday, November 28, 2010 - 6:29pm
