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

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian

Ingredients

    1 tablespoonextra-virgin olive oil or butter
    2 poundsbutternut squash, peeled and diced into 1-inch chunks
    3 largecarrots, chopped
    1onion, chopped
    1 tablespoonminced fresh ginger (1-inch piece)
    8 cupslow-sodium vegetable stock or cold water
    1/8 cupgrated orange zest
    1 bunchfresh flat-leaf parsley, chopped
    grated nutmeg, pinch of
    1/2 teaspoonfine sea salt
    Ground pepper, to taste

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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

Serving Size

Calories

60

Total Fat

2g

Saturated Fat

0g

Cholesterol

0mg

Sodium

700mg

Total Carbohydrate

10g

Dietary Fiber

3g

Total Sugars

5g

Protein

2g

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. See our Terms of Service.