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