best butternut squash bisque ever.

A sweet, zesty delight on cold winter evenings.

Ingredients

1 tablespoon olive oil or butter

2 to 3 pounds butternut squash, peeled and diced into 1-inch chunks

3 large carrots, chopped (I ended up using more squash instead)

1 medium onion, chopped 1 tablespoon minced fresh ginger (1-inch pieces)

2 quarts chicken broth

1/8 cup grated orange zest (I recommend more like a Tbsp instead)

1 small bunch parsley, chopped Pinch of ground nutmeg Sea salt, to taste Ground pepper, to taste

1-2 lbs thawed, cooked, deveined/de-tailed shrimp (optional)

Method

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 broth 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. Top each bowl with delicious shrimp or just enjoy plain.