Butternut Squash Bisque With Ginger and Orange Zest |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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The recipe is from . 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! Ingredients:
1 tablespoon olive oil or 1 tablespoon butter |
2 -3 lbs butternut squash, peeled and diced into 1-inch chunks. (about one) |
3 large carrots, chopped |
1 medium onion, chopped |
1 tablespoon minced fresh ginger (1-inch piece) |
2 quarts vegetable stock or 2 quarts cold water |
1/8 cup grated orange zest |
1 bunch parsley, chopped |
1 pinch ground nutmeg |
sea salt, to taste |
ground pepper, to taste |
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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