Creamy Roasted Butternut Squash Soup with Cardamom

Creamy Roasted Butternut Squash Soup with Cardamom

Serves 8 to 10

Try stirring a handful of shredded roasted chicken or small cubes of baked tofu into this rich, creamy soup for extra protein. Garnish with a bit of chopped fresh thyme or parsley, if you like.

  • 5 pounds butternut squash, peeled and cut into 3/4-inch pieces
  • 2 medium yellow onions, chopped
  • 1 tablespoon finely chopped fresh thyme
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Ground black pepper to taste
  • 6 cups chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 teaspoon ground cardamom
  • 2/3 cup heavy cream or crème fraîche, (optional)
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Preheat oven to 425°F.

Toss squash, onions and thyme in oil. Spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper. Roast 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large pot. Add broth, wine and cardamom. Simmer 10 minutes. Working in batches, puree the soup in a blender or food processor until smooth. Transfer to a clean pot and check seasoning. When ready to serve, bring soup back to a simmer, remove from heat and whisk in cream. Ladle into soup bowls and serve.

Nutritional Info: 
Per Serving:220 calories (110 from fat), 12g total fat, 5g saturated fat, 25mg cholesterol, 670mg sodium, 28g carbohydrate (7g 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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