Butternut Squash Bisque

Categories: Soup, Spleen Damp, Spleen Qi Vacuity, Vegan, Vegetarian

squash soup

Butternut Squash Bisque

1 Tbsp olive oil
2-3 lbs. butternut squash, peeled and diced into 1 inch chunks
3 large carrots, chopped
1 med. Onion, chopped
2 quarts vegetable stock
1 Tbs. minced fresh ginger
1/8 c. grated orange zest
1 bunch parsley, chopped
pinch of ground nutmeg
salt and freshly ground white pepper to taste

Heat the oil over medium heat in large sauce pot. Sautee the squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned.

Add the stock and orange zest, and bring to a boil.

Lower to a simmer and cook uncovered for 40 minutes, until the vegetables are tender.

Add the parsley, nutmeg, salt and pepper.

Puree the soup with a food processor until smooth and creamy.