Butternut Squash Bisque with Ginger and Orange Zest

by Steve Petusevsky 

Director of Culinary Innovation

Native Foods Cafe

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

 

Ingredients: 
  • 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

 

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 a food processor until smooth and creamy.

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