Belly Soothing Butternut Squash Bisque
October 18th, 2010 § Leave a Comment
Did you know that squash is a belly soothing food? It is the perfect time of year to load up on this fiber rich vegetable which is so plentiful right now. It is also loaded with Vitamin C, A and Potassium. Look for it at late fall farmers markets in all shapes and sizes. Try delicata, butternut, hubbard, acorn, and pumpkin. I recently made this soup with butternut, but it would be delicious with any winter squash you have.
Serves 8-10
Ingredients:
1 tablespoon olive oil
2-3 pounds butternut squash, peeled and diced into 1-inch chunks
3 large carrots, chopped
1 medium onion, chopped
1 tablespoon fresh ginger, peeled and minced
2 quarts vegetable stock, chicken stock, or water
1/8 cup grated orange zest
Pinch of ground nutmeg
Pinch of cayenne pepper, to taste
Sea salt to taste
Ground pepper to taste
Chopped Italian flat leaf parsley (optional)
Cooking Instructions:
1. Heat olive oil in a medium pot over medium heat in a large sauce pot.
2. Sauté the squash, carrots, onion, and ginger for 3 minutes, until lightly browned.
3. Add water or stock and orange zest and bring to a boil.
4. Lower to a simmer and cook uncovered for 35-40 minutes, until the vegetables are tender.
5. Add the nutmeg, cayenne pepper, salt, and pepper to taste.
6. Puree soup with a handheld immersion blender or in a food processor, or blender until smooth. (I like to leave my slightly chunky)
7. Sprinkle with chopped parsley prior to serving.
Adapted from The Whole Foods Market Cookbook
