Butternut Squash Bisque With Ginger And Orange Zest

---

The recipe is from wholefoodsmarket.com. 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!!

---

Steps

---

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

---

Saut 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.

---

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

---

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.

---

Ingredients

---

olive oil, butternut squash, carrots, onion, fresh ginger, vegetable stock, orange zest, parsley, ground nutmeg, sea salt, ground pepper