From: Linsey Corbin
Butternut Squash Bisque
Saute 15 minutes in a little bit of olive oil:
1 chopped yellow onion
1'' of minced fresh ginger
2-3 peeled + diced carrots
1 butternut squash (cut open, clean out seeds, and dice into 1' cubes)
Add:
1.5 qt. of vegetable stock
1 grated orange zest
dashes of nutmeg, pepper, and salt
Boil for 45 minutes or until vegetables are tender
Puree a hand (or counter) blender to desired consistency.
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