Roasted Butternut Squash Soup

Total Time
Prep 15 mins
Cook 45 mins

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 Nutrition


  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.
Most Helpful

I didn't care for this recipe that much. It came out too thick for me & the spices took away the sweetness of the squash. I think if you don't prefer the sweetness, then this recipe would be suitable.

CabinKat January 18, 2010

Delicious! I used nonfat half and half and the consistency was perfect. My only complaint is that there was too much cardamom for our tastes. Thanks Lorac :)

puppitypup November 14, 2009

We loved this soup. I served it with mashed potato, onion and kale cakes which made a nice compliment. Next time, i may omit the cream. I tasted the soup before adding the cream and it was yummy without it - who needs the calories? Also, I sprinkled on a few imitation bacon bits just before seving. Yum!

Marsha Mazz September 26, 2009