Butternut Squash Bisque With Ginger And Orange Zest - cooking recipe

Ingredients

1 tablespoon olive oil or 1 tablespoon butter
2 -3 lbs butternut squash, peeled and diced into 1-inch chunks. (About one)
3 large carrots, chopped
1 medium onion, chopped
1 tablespoon minced fresh ginger (1-inch piece)
2 quarts vegetable stock or 2 quarts cold water
1/8 cup grated orange zest
1 bunch parsley, chopped
1 pinch ground nutmeg
sea salt, to taste
ground pepper, to taste

Preparation

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