Butternut Squash Bisque With Ginger and Orange Zest

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!

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 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

Directions

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.