Winter Squash Bisque
Serves 4

2 tsp (10 ml) vegetable oil
1 medium onion, diced
3/4 lb (675 g) butternut or acorn squash, peeled, seeded and chopped
2 1/2 cups (625 ml) low sodium chicken or vegetable stock
Juice and zest of 1 orange
1 - 2 tsp (5 - 10 ml) VE Pumpkin Pie Spice
VE Sea Salt & VE Pepper, to taste

1. Heat a large multi pot to medium; add vegetable oil and sauté onion for about 3 minutes. Add butternut or acorn squash and sauté an additional 4 - 5 minutes.
2. Add chicken or vegetable stock, orange juice and zest, VE Pumpkin Pie Spice, stir well and bring to a gentle simmer.
Cover and continue to simmer until all vegetables are tender, about 30 minutes.
3. Pour small batches of soup into a blender and puree until smooth. Return all pureed soup to multi pot and heat until warmed through, adding extra chicken stock to adjust consistency, if required. Season with VE Sea Salt and VE Pepper before serving.

Per serving: Calories 130,Fat 3.5 g (Saturated 0.5 g, Trans 0 g),Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 23 g (Fibre 5 g, Sugars 6 g),Protein 5 g.