Butternut Squash Bisque

  • Yield: 8 to 10 servings


1tablespoon olive oil or butter
2 to 3pounds butternut squash, peeled and cut into 1-inch chunks
3large carrots, peeled and chopped
1medium onion, peeled and chopped
1 (1-inch) piece ginger root, peeled and minced
2quarts vegetable broth or water
2tablespoons orange zest or dried orange peel
1cup chopped parsley
pinch nutmeg
Salt and white pepper, to taste


  1. Heat olive oil or butter over medium heat in a large saucepan. Saute squash, carrots, onions and ginger 3 minutes until lightly browned. Add broth and orange zest; bring to a boil, reduce heat and simmer 35 to 40 minutes until vegetables are tender. Add chopped parsley, nutmeg, salt and pepper.
  2. Puree soup with a hand-held immersion blender or in a food processor fitted with the metal blade until smooth and creamy; this may have to be done in batches.
Recipe adapted from The Whole Foods Market Cookbook (Clarkson Potter, 2002) by Steve Petusevsky.

Nutritional Info *per serving

  • Calories 63
  • Fat 1g
  • Cholesterol 0mg
  • Sodium 19mg
  • Carbohydrate 13g
  • Fiber 3g
  • Protein 1g