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    You are in: Home / Recipes / Roasted Butternut Squash Soup Recipe
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    Roasted Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hrs 30 mins

    theshewolf's Note:

    I hope no one is turned off by the cardamom, it can be found in the spice section of any grocery store and is a very neglected spice in American cooking.

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    Units: US | Metric


    1. 1
      Cut squash in half lengthwise, and scoop out the seeds.
    2. 2
      Rub a fine layer of olive oil on both sides of the squash, and place cut side down in a roasting pan.
    3. 3
      Bake squash for 40 – 45 minutes in a 350-degree oven.
    4. 4
      Set aside to cool.
    5. 5
      While the squash is roasting, sauté the onion, cardamom, turmeric, coriander and ginger in the butter over moderate heat until onions are slightly translucent.
    6. 6
      Add the water, bouillon cubes and parsnip to the onions, and simmer for about 30 minutes.
    7. 7
      Once the squash has cooled, scrape the flesh off the skin and add to the bouillon.
    8. 8
      Using a blender or food processor, puree the soup until mostly smooth.
    9. 9
      Add the vinegar and then salt and pepper to taste.

    Ratings & Reviews:

    • on October 14, 2006


      Subtle flavour with cardamom finish. Not sure what the purpose of the vinegar is at the end. Served it as is first then added a little maple syrup the second time. Nice texture. Overall good soup.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Butternut Squash Soup

    Serving Size: 1 (332 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 131.7
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 2.5 g
    Cholesterol 10.3 mg
    Sodium 364.1 mg
    Total Carbohydrate 24.4 g
    Dietary Fiber 4.2 g
    Sugars 5.1 g
    Protein 2.4 g

    The following items or measurements are not included:


    rice vinegar

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