Recipe:

Creamy Roasted Butternut Squash Soup with Cardamom

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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.

Ingredients

5 pounds butternut squash, peeled and cut into 3/4-inch pieces
2 medium yellow onions, chopped
1 tablespoon finely chopped thyme
3 tablespoons extra virgin olive oil
Salt and 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)

Method

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.

Nutrition

Per Serving (424g-wt.): 260 calories (100 from fat), 11g total fat, 4.5g saturated fat, 5g dietary fiber, 6g protein, 35g carbohydrate, 25mg cholesterol, 340mg sodium

Tags: Make Ahead, Family Friendly, American, Vegetarian, High Fiber

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