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:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  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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