Roasted Butternut Squash Soup

Recipe by Lorac

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.

Top Review by CabinKat

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.

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.

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