Roasted Butternut Squash Soup

Serves 8–10

• 5 pounds butternut squash, peeled and cut into 3/4-inch dice
• 2 medium yellow onions, chopped
• 1 tablespoon finely-chopped fresh thyme
• 3 tablespoons extra-virgin olive oil
• sea salt, to taste
• ground pepper, to taste
• 6 cups chicken or vegetable stock (not mushroom stock)
• 1/2 cup dry white wine
• 1 teaspoon ground cardamom
• 2/3 cup heavy cream or crème fraiche (optional)

Preheat oven to 425°F.

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