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!
- 14.79 ml olive oil or 14.79 ml butter
- 907.18-1360.77 g butternut squash, peeled and diced into 1-inch chunks. (About one)
- 3 large carrots, chopped
- 1 medium onion, chopped
- 14.79 ml minced fresh ginger (1-inch piece)
- 1892.0 ml vegetable stock or 1892.0 ml cold water
- 28.39 ml grated orange zest
- 1 bunch parsley, chopped
- 0.25 ml ground nutmeg
- sea salt, to taste
- ground pepper, to taste
- Heat olive oil or butter over medium heat in a large sauce pot.
- Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned.
- Add stock and orange zest, and bring to a boil.
- Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender.
- Add parsley, nutmeg, and salt and pepper.
- Purée soup with a hand held immersion blender or in a food processor until smooth and creamy.
- 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.