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Butternut Squash Bisque




Source of Recipe


The Whole Foods Market Cookbook


Recipe Introduction


Serves 8–10
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.
Per 1-Cup Serving: Calories 50; Calories from Fat 0; Calories from Saturated Fat 0; Protein 1g; Carbohydrate 11g; Total Fat 0g; Saturated Fat 0g; Cholesterol 0 Mg; Sodium 20 Mg; 0% Calories from Fat


Note: [ ] = my vegan modification


List of Ingredients




* 1 TB olive oil or [vegan] butter [substitute]
* 2-3 pounds butternut squash, peeled and diced into 1-inch chunks
* 3 large carrots, chopped
* 1 medium onion, chopped
* 1 TB minced fresh ginger (1-inch piece)
* 2 qt vegetable stock or cold water
* 1/8 cup grated orange zest
* 1 bunch parsley, chopped
* pinch of ground nutmeg
* salt and freshly ground white pepper to taste

Recipe



Heat the olive oil or butter over medium heat in a large sauce pot. Sauté the squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned. Add the stock and orange zest, and bring to a boil.
Lower to a simmer and cook uncovered for 35 to 40 minutes, until the vegetables are tender. Add the parsley, nutmeg, and salt and pepper.
Purée the soup with a hand held immersion blender or in a food processor until smooth and creamy.