Butternut-Ginger Bisque - Tinicum CSA in Bucks County

Name: Butternut-Ginger Bisque - Tinicum CSA in Bucks County
Ingredients: 2 tablespoons olive oil (or butter or coconut oil or whatever); 2 pounds butternut squash (I used one medium-large butternut), peeled and diced into 1-inch chunks; 3 large carrots, chopped; 1 medium onion, chopped; 1 tablespoon minced fresh ginger (1-inch piece); 6 cups vegetable stock or water* (I used “Better Than Bouillon” to make the stock.); pinch of ground nutmeg; Ground pepper, to taste; 1 scallion, thinly sliced (optional)

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Butternut-Ginger Bisque -- a great recipe for chilly autumn or winter days -- fancy enough to appear on fancy restaurant menus, but really simple to make at home. For today's souping adventure, I've...

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Ingredients

2 tablespoons olive oil (or butter or coconut oil or whatever)
2 pounds butternut squash (I used one medium-large butternut), peeled and diced into 1-inch chunks
3 large carrots, chopped
1 medium onion, chopped
1 tablespoon minced fresh ginger (1-inch piece)
6 cups vegetable stock or water* (I used “Better Than Bouillon” to make the stock.)
pinch of ground nutmeg
Ground pepper, to taste
1 scallion, thinly sliced (optional)