Butternut Squash Bisque with Ginger and Orange Zest
4

Serves 8 to 10

It seems butternut squash and carrots make a great couple: sweet soul-satisfying vegetables that compete with one another for beta-carotene content and a sweet, earthy flavor. Appetite-fulfilling without lots of calories, butternut squash makes a creamy soup that is comforting to eat. Try making croutons with cinnamon raisin bread for a unique garnish.

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    Ingredients: 
    • 1 tablespoon olive oil or butter
    • 2 pounds butternut squash, peeled and diced into 1-inch chunks
    • 3 large carrots, chopped
    • 1 medium onion, chopped
    • 1 tablespoon minced fresh ginger (1-inch piece)
    • 2 quarts vegetable stock or cold water
    • 1/8 cup grated orange zest
    • 1 bunch parsley, chopped
    • pinch of ground nutmeg
    • 1/2 teaspoon sea salt
    • Ground pepper, to taste
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    Method: 

    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.

    Nutritional Info: 
    Per Serving:60 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 700mg sodium, 10g carbohydrate (3g dietary fiber, 5g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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