Spiced Squash Bisque
By: HeatherS
Published: Sunday, November 28, 2010 - 6:29pm

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.