Butternut Squash Bisque With Ginger and Orange Zest

Name: Butternut Squash Bisque With Ginger and Orange Zest
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8-10 serving(s)
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

(1)

Recipe by Smirk

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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READY IN: 55mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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

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.

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