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Butternut Squash Bisque

Serves 8 to 10


  • 1 Tbsp  extra virgin olive oil
  • 2 to 3 pounds butternut squash, peeled and diced into 1 inch chunks
  • 3 large carrots, chopped
  • 1 medium onion, chopped
  • 1 Tbsp 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 and sauté the squash, carrots, onion and ginger for 3 minutes, until lightly browned.
  2. Add stock and orange zest and bring to a boil. Lower to simmer and cook UNCOVERED for 35 to 40 minutes, until vegetables are tender.
  3. Add the parsley, nutmeg and salt and pepper.
  4. Puree the soup with a handheld immersion blender or in a food processor until smooth and creamy. Serve with a dollop of plain fat free yogurt, optional. 

Adapted from: The Whole Foods Market Cookbook

IBD-AID Phases II and III (as tolerated)