You are here: Home » Recipes » Butternut Squash Bisque Butternut Squash Bisque Recipe by Chef Steve Petusevsky Yield 8 to 10 servings This soup is sweet and dairy-free, full of flavor from of vitamin-rich butternut squash. PrintEmail Ingredients 1 tablespoon olive oil or butter2 to 3 pounds butternut squash, peeled and cut into 1-inch chunks3 large carrots, peeled and chopped1 medium onion, peeled and chopped1 (1-inch) piece ginger root, peeled and minced2 quarts vegetable broth or water2 tablespoons orange zest or dried orange peel1 cup chopped parsley pinch nutmeg Salt and white pepper, to taste Instructions 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. 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.