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.
Home » Recipes » Butternut Squash Bisque with Ginger and Orange Zest
1 tablespoon extra-virgin olive oil or butter
2 pounds butternut squash, peeled and diced into 1-inch chunks
3 large carrots, chopped
1 onion, chopped
1 tablespoon minced fresh ginger (1-inch piece)
8 cups low-sodium vegetable stock or cold water
1/8 cup grated orange zest
1 bunch fresh flat-leaf parsley, chopped
grated nutmeg, Pinch of
1/2 teaspoon fine sea salt
Ground pepper, to taste
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 batches in a blender or food processor until smooth and creamy.
Per Serving:60 calories (20 from fat), 2g total fat, 700mg sodium, 10g carbohydrates, (3 g dietary fiber, 5g sugar), 2g protein.
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