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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 1/4 teaspoon ground cardamom
  • 1/2 cup heavy cream or crème fraîche, divided
Method

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.

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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  • 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 1/4 teaspoon ground cardamom
  • 1/2 cup heavy cream or crème fraîche, divided