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
- Ingredients:
- 11
- 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
- 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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Reviews
-
Yummy soup, the ginger added a delightful tang.
RECIPE SUBMITTED BY
<p>My rating system: <br />***** Outstanding. Everyone loved it. Plates licked. <br />**** Everyone loved it, with modification. <br />*** We liked it but won't be making it again <br />** We ate it <br />* Waste of food, time, electricity. <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /></p>
