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