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Butternut Squash Bisque with Ginger and Orange Zest
Serves 8 to 10
Time 55 min
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.
From The Whole Foods Market Cookbook
From The Whole Foods Market Cookbook
Special Diets:
Ingredients
- 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
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 batches in a blender or 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 carbohydrates (3g dietary fiber, 5g sugar), 2g protein.
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.
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Ingredients
- 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