Creamy Roasted Butternut Squash Soup with Cardamom

Serves 10 to 12
Time 50 min
Creamy Roasted Butternut Squash Soup with Cardamom

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

    5 poundsbutternut squash (about 2 medium), peeled and cut into 3/4-inch pieces (about 12 cups)
    2yellow onions, chopped
    1 tablespoonfinely chopped fresh thyme
    3 tablespoonsextra-virgin olive oil
    3/4 teaspoonfine sea salt, divided
    1/2 teaspoonground black pepper
    6 cupslow-sodium chicken or vegetable broth
    1/2 cupdry white wine
    1/2 teaspoonground cardamom
    1/2 cupheavy cream or crème fraîche, divided

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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

8g

Saturated Fat

3g

Cholesterol

20mg

Sodium

500mg

Total Carbohydrate

22g

Dietary Fiber

6g

Total Sugars

5g

Protein

3g

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.