Butternut Squash Bisque with Ginger and Orange Zest

Butternut Squash Bisque with Ginger and Orange Zest

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.
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: Serving size: , 60 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 700mg sodium, 10g carbohydrates, (3 g 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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