Butternut Squash Bisque with Ginger and Orange Zest

by Steve Petusevsky 

Director of Culinary Innovation

Native Foods Cafe

Native Foods uses this image courtesy of www.nedine.com


  • 1 tablespoon olive oil or vegan butter
  • 2 pounds butternut squash, peeled and diced into 1-inch chunks
  • 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
  • pinch of ground nutmeg
  • 1/2 teaspoon sea salt
  • Ground pepper, to taste



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 a food processor until smooth and creamy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s