Butternut Squash Bisque

Serves 8 to 10 

1 T Olive oil 
2 to 3 pounds Butternut squash, peeled and diced into 1 inch chunks 
3 Large Carrots, chopped 
1 Medium Onion, chopped 
1 T Ginger, minced 
2 Quarts Vegetable stock or cold water 
1/8 cup Grated orange zest 
1 Bunch Parsley, chopped 
Pinch Ground nutmeg 
Salt and freshly ground pepper to taste 

1. Heat the olive oil over medium heat in a large sauce pot. 
2. Sautee the squash, carrots, onion and ginger for 3 minutes, until lightly browned 
3. Add stock and orange zest and bring to a boil. 
4. Lower to simmer and cook UNCOVERED for 35 to 40 minutes, until vegetables are tender. 
5. Add the parsley, nutmeg and salt and pepper. 
6. Puree the soup with a handheld immersion blender or in a food processor until smooth and creamy. 
7. Serve with a dollop of plain fat free yogurt, optional. 

Recipes revised from: The Whole Foods Market Cookbook 

Per serving (435g): 107 Calories, 2g fat, 0.3g sat fat, 23g carbohydrate, 2g protein, 3.6g fiber, 247mg sodium. 

Note: This recipe is a good source beta carotene