Moroccan Spiced Butternut Squash Bisque Recipes

MOROCCAN SPICE ROASTED BUTTERNUT SQUASH

Moroccan Spice Roasted Butternut Squash image

This Moroccan Spice Roasted Butternut squash is the perfect side for Thanksgiving! It's quick, easy, and delicious from the unique Moroccan spice blend Ras el Hanout. Try making soup out of the leftovers!

Provided by Elizabeth Lindemann

Categories Side

Time 30m

Number Of Ingredients 10

Ingredients

1 butternut squash (peeled and diced into 1-inch pieces (about 2 lbs))
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Whisk together all spices in a small bowl.
Place the squash on the baking sheet and drizzle with the oil (3 tablespoons) and add the spice mixture. Toss together until evenly coated.
Spread squash out evenly on the baking sheet, making sure the pieces don't touch as much as possible (otherwise they will steam, and won't roast evenly nor brown on the sides)
Roast for 20-30 minutes, or until browned, tossing once halfway through.

Nutrition Facts : Calories 181 kcal, Carbohydrate 23 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 154 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

BUTTERNUT SQUASH BISQUE

Butternut Squash Bisque image

Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch.

Provided by PHONELADY55

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
1 tablespoon unsalted butter
½ cup diced onion
¾ cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
½ cup heavy cream

Steps:

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Nutrition Facts : Calories 247.8 calories, Carbohydrate 21.8 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 3.9 g, Protein 2.7 g, SaturatedFat 9.1 g, Sodium 820.1 mg, Sugar 5 g

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