Butternutsquashbisquewithgingerandorangezest Recipes
BUTTERNUT SQUASH BISQUE WITH GINGER AND ORANGE ZEST
The recipe is from WholeFoodsMarket.com. I first tasted it when Rachel Perls hosted a JHMA book club. It was a big hit, and the recipe was requested by several present. Thank you, Rachel, for introducing us to this easy, yummy and unique bisque!
Provided by Smirk
Categories Vegetable
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil or butter over medium heat in a large sauce pot.
- Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned.
- Add stock and orange zest, and bring to a boil.
- Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender.
- Add parsley, nutmeg, and salt and pepper.
- Purée soup with a hand held immersion blender or in a food processor until smooth and creamy.
- Whole foods recommends making croutons with cinnamon raisin bread for a garnish. I like to roast the squash seeds with some coarse salt to have on the side.
Nutrition Facts : Calories 85.6, Fat 1.9, SaturatedFat 0.3, Sodium 24.5, Carbohydrate 17.9, Fiber 3.5, Sugar 4.3, Protein 1.6
GINGER BUTTERNUT SQUASH BISQUE
This soup is filling enough for my husband, and it's vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we've been hooked ever since. -Cara McDonald, Winter Park, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a greased shallow roasting pan, cut side down. Roast 40-45 minutes or until squash is tender. Cool slightly., In a large saucepan, heat oil over medium heat. Add carrots and onion; cook and stir until tender. Add garlic, ginger and curry powder; cook and stir 1 minute longer. Add broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until carrots are tender. , Scoop flesh from squash; discard skins. Add squash, coconut milk, salt and pepper to carrot mixture; bring just to a boil, stirring occasionally. Remove from heat; cool slightly. Process in batches in a blender until smooth., Return to pan; heat through. Top servings with rice, coconut, peanuts and cilantro.
Nutrition Facts : Calories 386 calories, Fat 21g fat (14g saturated fat), Cholesterol 0 cholesterol, Sodium 749mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 10g fiber), Protein 7g protein.
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