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Gingered Butternut Squash & Carrot Bisque ~ Simply the BEST Butternut Squash Soup! Switch up your autumn soup game and treat yourself, family and friends to this extraordinary twist on classic Butternut Squash Soup—Gingered Butternut Squash and Carrot Bisque. The bright flavor notes of carrot, citrus and ginger, with a whisper of warm coriander, shine through for a new favorite Thanksgiving soup or even a special everyday warming winter soup. Your holiday guests will LOVE it!

Gingered Butternut Squash and Carrot Bisque

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: Makes 6 to 8 large servings.

Description

Simply the BEST Butternut Squash Soup! Switch up your autumn soup game and treat yourself, family and friends to this extraordinary twist on classic Butternut Squash Soup—Gingered Butternut Squash and Carrot Bisque. The bright flavor notes of carrot, citrus and ginger, with a whisper of warm coriander, shine through for a new favorite Thanksgiving soup course or even a special everyday warming winter soup. This vegetarian recipe can easily be made vegan and paleo with our dairy free variation. Your holiday guests will LOVE it!

Ingredients

  • For the Bisque
  • 4 tablespoons (about 57 grams) unsalted butter
  • 1 cup (about 340 grams) chopped yellow onion, from 1 large onion
  • 1 large (4-pound/1800-gram) butternut squash, peeled, seeded and cubed, about 8 to 10 cups
  • 1½ cups (about 227 grams) peeled and thinly sliced carrots, from 2 large carrots
  • 1 tablespoon (15 ml) peeled & minced fresh ginger
  • 1 tablespoon (15 ml) freshly grated orange zest, from 1 large navel orange
  • ½ teaspoon (2.5 ml) ground coriander
  • 5 cups (1200 ml) pure organic vegetable stock
  • 1 cup (240 ml) organic half and half cream
  • Kosher or sea salt, to taste
  • Fresh ground black pepper, to taste
  • Fine-quality ground cinnamon, to taste
  • Freshly grated whole nutmeg, to taste
  • For the Optional Garnishes
  • Extra virgin olive oil
  • Dairy sour cream
  • Fresh minced parsley leaves and/or small parsley sprigs

Directions

  1. In a large heavy stockpot over medium heat, melt the butter. Add onions and cook until tender, about 5 minutes. Add squash, carrots, ginger, orange zest and coriander; stir. Pour in 3 cups of the vegetable stock reserving 2 cups; bring to a boil.
  2. Cover stockpot and reduce heat to medium-low. Simmer until vegetables are very tender when tested with a fork, about 30 minutes.
  3. Purée soup by processing in food processor or blender in batches. Once the soup has been puréed until smooth and evenly textured, return each batch of the soup to the stockpot. Add remaining 2 cups stock and half and half cream to soup and stir until thoroughly combined. Season to taste with salt, pepper, cinnamon and nutmeg.
  4. Cook over medium heat, stirring occasionally, until very warm. Ladle into bowls, drizzle each serving with olive oil, sprinkle with parsley and add a dollop of sour cream on top. If desired, add a small sprig of parsley. Serve immediately.

Recipe Notes

Tips:

Bisque can be prepared one (1) day in advance. Cover and refrigerate.

Cook time includes processing cooked vegetables in food processor as well as rewarming the bisque.

For Dairy Free, Vegan and Paleo Variation: Substitute 4 tablespoons (about 57 grams) dairy butter with 2 tablespoons (about 28 grams) coconut oil plus 2 tablespoons (about 24 grams) butter-flavored palm shortening, such as by Spectrum®. Alternatively, 4 tablespoons (about 60 grams) ghee can be used for a paleo version as well as for vegans who consume ghee. Finally, substitute 1 cup (240 ml) half and half dairy cream with ½ cup (120 ml) almond milk and ½ cup (120 ml) full fat coconut milk. Alternatively, 1 cup (240 ml) full fat coconut milk can be substituted for an extra-creamy and rich bisque. For garnish, drizzle, swirl or dollop (depending on the thickness of) full fat coconut milk on top in lieu of dairy sour cream.

For a special autumnal touch, garnish with toasted pepitas and a dash of smoked paprika as well as sour cream or full fat coconut milk.

When shopping for butternut squash, look for one (1) large squash for this recipe that weighs 4 pounds or two (2) medium squash that weigh 2 pounds each. While the average butternut squash weighs approximately 2 to 3 pounds, small butternut squash can weigh as little as 1 pound and large butternut squash can weigh 4 to 5 pounds.

Recipe Inspired by: Gourmet Magazine’s Gingered Butternut Squash Soup (March 1993) and Gingered Carrot Soup (November 1991).
Original Recipe Source: WickedGoodKitchen.com