• Servings: 8-10
• 1 tablespoon olive oil or butter
• 2 to 3 pounds butternut squash, peeled and diced into 1-inch chunks
• 3 large carrots, chopped
• 1 medium onion, chopped
• 1 tablespoon minced fresh ginger (1-inch piece)
• 2 quarts vegetable stock or cold water
• 1/8 cup grated orange zest
• 1 bunch parsley, chopped
• Pinch of ground nutmeg
• Sea salt, to taste
• Ground pepper, to taste

1. Heat olive oil or butter over medium heat in a large sauce pot. Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned. Add stock and orange zest, and bring to a boil. Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender. Add parsley, nutmeg, and salt and pepper. Purée soup with a hand held immersion blender or in a food processor until smooth and creamy.

It seems butternut squash and carrots make a great couple: sweet soul-satisfying vegetables that compete with one another for beta-carotene content and a sweet, earthy flavor. Appetite-fulfilling without lots of calories, butternut squash makes a creamy soup that is comforting to eat. Try making croutons with cinnamon raisin bread for a unique garnish. From The Whole Foods Market Cookbook Nutrition Per serving (about 13oz/378g-wt.): 60 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 700mg sodium, 10g total carbohydrate (3g dietary fiber, 5g sugar), 2g protein