Creamy Roasted Butternut Squash Soup with Cardamom
Serves 10 to 12
Time 50 min
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.
Special Diets:
Ingredients
- 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
- 1/2 teaspoon ground cardamom
- 1/2 cup heavy cream or crème fraîche, divided
Method
Preheat 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: 170 calories (70 from fat), 8g total fat, 3g saturated fat, 20mg cholesterol, 500mg sodium, 22g carbohydrates (6g dietary fiber, 5g sugar), 3g protein.
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.
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Ingredients
- 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
- 1/2 teaspoon ground cardamom
- 1/2 cup heavy cream or crème fraîche, divided