Butternut Squash Bisque With Ginger and Orange Zest

Ingredients

• 1 tablespoon olive oil or 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 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. 1

   Heat olive oil or butter over medium heat in a large sauce pot.

2. 2

   Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned.

3. 3

   Add stock and orange zest, and bring to a boil.

4. 4

   Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender.

5. 5

   Add parsley, nutmeg, and salt and pepper.

6. 6

   Purée soup with a hand held immersion blender or in a food processor until smooth and creamy.

7. 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.