Butternut Squash Bisque
Ingredients:
1 Tbsp olive oil
3 lbs butternut squash, peeled and diced into 1 inch cubes
3 large carrots, diced
1 medium onion, chopped
1 Tbso minced fresh ginger
2 Quarts vegetable broth, low sodium
1/8 cup orange zest
1 bunch parsley, chopped
pinch of ground nutmeg
ground pepper and sea salt to taste
1 cup plain greek yogurt
Prep:
Heat your oil over medium heat in large sauce pan. Saute squash, carrots, onion, and ginger for 3 minutes until lightly browned. Add the stock and orange zest and bring to a boil. Lower to a simmer and cook, uncovered, for 40 minutes or until veggies are tender. Add parsley, nutmeg, and salt/pepper. Puree the soup in a food processor until smooth and creamy. Garnish with Tbsp of greek yogurt.
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