The recipe is from WholeFoodsMarket.com. I first tasted it when Rachel Perls hosted a JHMA book club. It was a big hit, and the recipe was requested by several present. Thank you, Rachel, for introducing us to this easy, yummy and unique bisque!
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Units: US | Metric
- 1 tablespoon olive oil or 1 tablespoon butter
- 2 -3 lbs butternut squash, peeled and diced into 1-inch chunks. (About one)
- 3 large carrots, chopped
- 1 medium onion, chopped
- 1 tablespoon minced fresh ginger (1-inch piece)
- 2 quarts vegetable stock or 2 quarts cold water
- 1/8 cup grated orange zest
- 1 bunch parsley, chopped
- 1 pinch ground nutmeg
- sea salt, to taste
- ground pepper, to taste
- 1Heat olive oil or butter over medium heat in a large sauce pot.
- 2Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned.
- 3Add stock and orange zest, and bring to a boil.
- 4Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender.
- 5Add parsley, nutmeg, and salt and pepper.
- 6Purée soup with a hand held immersion blender or in a food processor until smooth and creamy.
- 7Whole foods recommends making croutons with cinnamon raisin bread for a garnish. I like to roast the squash seeds with some coarse salt to have on the side.
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Nutritional Facts for Butternut Squash Bisque With Ginger and Orange Zest
Serving Size: 1 (127 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 85.5
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 24.4 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 3.4 g
- Sugars 4.3 g
- Protein 1.5 g
The following items or measurements are not included: