3 Tablespoons olive oil
2-3 pounds butternut squash, peeled and diced into 1-inch chunks
3 large carrots, chopped
1 medium onion or leek, chopped
1 medium potato or sweet potato, chopped (optional)
1 Tablespoon minced fresh ginger (1-inch piece)
6 cups vegetable stock or cold water
1/8 cup grated orange zest (optional)
1/4 tsp ground nutmeg
salt, to taste
ground pepper, to taste
Heat the olive oil over medium heat in a large pot. Saute the squash, carrots, onion, potato and ginger for 5 minutes, until they are lightly browned. Add the stock and orange zest, and bring to a boil. Lower to a simmer and cook covered for 35 to 40 minutes, until the vegetables are tender. (The remaining liquid should barely cover the vegetables, if there is more boil down uncovered for a thick soup). Add the nutmeg, salt and pepper. Puree the soup until smooth and creamy. Serve with chopped parsley, pine nuts and heavy cream.
NOTES: When using a pressure cooker, reduce the amount of liquid to at least an inch below the vegetables and boil for 10-15 minutes. Sauteing the vegetables is an optional step. The olive oil can also be added to the soup at the end.
Adapted from Whole Foods Markets.