Butternut Squash Bisque

  • Yield 8 to 10 servings

This soup is sweet and dairy-free, full of flavor from of vitamin-rich butternut squash.


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



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