Butternut Squash Bisque With Ginger and Orange Zest

Total Time
Prep 15 mins
Cook 40 mins

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!

Ingredients Nutrition


  1. Heat olive oil or butter over medium heat in a large sauce pot.
  2. Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned.
  3. Add stock and orange zest, and bring to a boil.
  4. Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender.
  5. Add parsley, nutmeg, and salt and pepper.
  6. Purée soup with a hand held immersion blender or in a food processor until smooth and creamy.
  7. Whole 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.
Most Helpful

Yummy soup, the ginger added a delightful tang.

Swiss Miss November 10, 2010