Butternut Squash Bisque

Serves 8 to 10

Ingredients:

• 1 Tbsp  extra virgin olive oil
• 2 to 3 pounds butternut squash, peeled and diced into 1 inch chunks
• 3 large carrots, chopped
• 1 medium onion, chopped
• 1 Tbsp ginger, minced
• 2 quarts vegetable stock or cold water
• 1/8 cup grated orange zest
• 1 bunch parsley, chopped
• pinch ground nutmeg
• salt and freshly ground pepper to taste

Directions:

1. Heat the olive oil over medium heat in a large sauce pot and sauté the squash, carrots, onion and ginger for 3 minutes, until lightly browned.
2. Add stock and orange zest and bring to a boil. Lower to simmer and cook UNCOVERED for 35 to 40 minutes, until vegetables are tender.
3. Add the parsley, nutmeg and salt and pepper.
4. Puree the soup with a handheld immersion blender or in a food processor until smooth and creamy. Serve with a dollop of plain fat free yogurt, optional. 

Adapted from: The Whole Foods Market Cookbook

IBD-AID Phases II and III (as tolerated)