Butternut Squash Bisque With Ginger and Orange Zest

Recipe by Smirk
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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