Is it soup yet? That’s right, its soup Tuesday and another recipe to warm your insides. How about Butternut Squash Bisque? Now hold on, if you are like me, I grew up on vegetable and chicken soup so squash really didn’t sound appetizing as a soup, but I’m willing to try anything that falls under the food category. I got this recipe from a friend who got it from a friend and so on. Just a little history on how this recipe ended up in my kitchen. Anyways, I made this soup last fall and it was perfection.  To save time and energy, buy your squash already cut and diced. I didn’t and that was a mistake. I dolloped a spoon of sour cream on top and hit it with a zest of nutmeg. Mum mm, good. Your guess will be begging for more.

Enjoy,

MJ

Ingredients:
1 tablespoon olive oil or butter
2 to 3 pounds butternut squash, peeled and diced into 1-inch chunks
2 large carrots, chopped
1 medium onion, chopped
1 tablespoon minced fresh ginger (1- inch piece)
2 quarts of vegetable stock or cold water
1/8 cup grated orange zest
1 bunch parsley, chopped
Pinch of ground nutmeg (and some extra for garnish)
Salt and freshly ground pepper to taste
1- 8 ounce sour cream

Directions:
Heat the olive oil or butter over medium heat in a large sauce pot. Saute’ the squash, carrots, onion, and ginger for 3 minute, until they are lightly browned. Add the stock and orange zest, and bring to a boil. Lower to a simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, and salt and pepper. Puree the soup with handheld immersion blender or food processor until smooth and creamy.

Garnish with a dollop of sour cream and fresh ground nutmeg.

This is a wonderful soup that is low calorie and vegan.

Note: the recipe is all mine but I forgot to snap a picture so I borrowed the image from:
http://www.mccormick.com/Gourmet/Recipes/Soups-Stews/Butternut-Squash-Soup