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    You are in: Home / Recipes / Butternut Squash Bisque With Ginger and Orange Zest Recipe
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    Butternut Squash Bisque With Ginger and Orange Zest

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Smirk's Note:

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

    Ratings & Reviews:

    • on November 10, 2010


      Yummy soup, the ginger added a delightful tang.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:

    vegetable stock

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