Roasted Butternut Squash Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I picked up this recipe at Whole Foods today. I like the idea of roasting the squash and onions with the thyme to intensify their flavors and the cardamom sounds intriguing. Ingredients:
5 lbs butternut squash, peeled and cut into 3/4 inch dice |
2 yellow onions, peeled and chopped |
1 tablespoon finely chopped fresh thyme |
3 tablespoons olive oil |
6 cups chicken broth or 6 cups vegetable broth |
1/2 cup dry white wine |
1 teaspoon ground cardamom |
2/3 cup heavy cream |
sea salt |
fresh ground black pepper |
Directions:
1. Preheat oven to 425°F.
2. Combine squash, onion, thyme and oil.
3. Place on a cookie sheet (s), in a single layer, and roast 20-30 minutes or until tender, stirring at least once.
4. Place roasted vegetables in a soup pot and add broth, wine and cardamom.
5. Bring to a boil, reduce heat and simmer 10 minutes.
6. Working in small batches, puree the soup in a blender or processor and place in a clean pot.
7. Bring soup to a boil, reduce heat, stir in cream and season with salt and pepper.
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