Spiced Squash Bisque

9 steps · 45 min total

1. 01

   Heat the oil

   In a large, heavy stockpot, heat the 2 tablespoons of olive oil over medium-high heat.
2. 02

   Sauté onion

   Add the 1 cup of chopped onion and sauté for 2 to 3 minutes, until it starts to soften.
3. 03

   Add squash and spices

   Stir in the 1 1/2 pounds of cubed butternut squash, 2 cloves of garlic, 1 teaspoon coriander seeds, 1/2 teaspoon ground cardamom, 1 1/2 teaspoons ground cumin, 1/4 teaspoon cayenne, 1 bay leaf, and 1 teaspoon kosher salt. Cook for another minute, letting the spices bloom in the hot oil.
4. 04

   Add stock, boil

   Pour in the 3 cups of vegetable stock and bring the mixture to a boil.
5. 05

   Simmer until tender

   Reduce the heat, partially cover the pan, and let it simmer for 15 to 20 minutes, or until the squash is tender enough to easily pierce with a fork.
6. 06

   Remove bay leaf, stir in yogurt

   Remove the pot from the heat and carefully discard the bay leaf. Stir in the 3/4 cup of Greek yogurt until fully incorporated.
7. 07

   Purée the soup

   Using an immersion blender, carefully purée the soup directly in the pot until it's smooth and creamy.

   If you don't have an immersion blender, you can purée it in batches in a regular blender; just be careful when blending hot liquids.

8. 08

   Season to taste

   Taste the bisque and adjust the seasoning with more salt if needed.
9. 09

   Garnish and serve

   Serve the soup garnished with a dollop of additional Greek yogurt, perhaps thinned with a tiny bit of water for a smoother swirl.