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.
Ingredients
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
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.