Creamy Roasted Butternut Squash Soup with Cardamom

Creamy Roasted Butternut Squash Soup with Cardamom

Serves 10 to 12
This rich, creamy soup is terrific for feeding a crowd. We like it with a swirl of cream or crème fraîche added to each serving, but you can also stir that directly into the soup pot if you prefer, or omit it entirely for a lighter dish.
  • 5 pounds butternut squash (about 2 medium) , peeled and cut into 3/4-inch pieces (about 12 cups)
  • 2 yellow onions , chopped
  • 1 tablespoon finely chopped fresh thyme
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon fine sea salt , divided
  • 1/2 teaspoon ground black pepper
  • 6 cups low-sodium chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 1/4 teaspoon ground cardamom
  • 1/2 cup heavy cream or crème fraîche , divided
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Preheat the oven to 425°F. 

Divide squash, onions and thyme between 2 large baking sheets. Drizzle with oil, sprinkle with 1/2 teaspoon of the salt and pepper and toss to coat. Spread vegetables out in a single layer. Roast, stirring once or twice, until tender and lightly browned, 20 to 30 minutes. Transfer vegetables to a large pot and add broth, wine and cardamom. Simmer for 10 minutes over medium-high heat.  

Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender. Stir in remaining 1/4 teaspoon salt. When ready to serve, return soup to a simmer. Ladle into bowls and swirl about 2 teaspoons cream into each serving.
Nutritional Info: 
Per Serving: Serving size: , 170 calories (70 from fat), 8g total fat, 3g saturated fat, 20mg cholesterol, 500mg sodium, 22g carbohydrates, (6 g dietary fiber, .5g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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