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Butternut Squash Bisque With Ginger and Orange Zest

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“The recipe is from 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!”

Ingredients Nutrition


  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.

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