Butternut Squash Bisque With Ginger And Orange Zest

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.