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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.