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:
55mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Smirk
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@Smirk
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"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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  1. Swiss Miss
    Yummy soup, the ginger added a delightful tang.
    Reply
  2. 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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