Roasted Butternut Squash Soup

Recipe by Lorac
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F.
  • Combine squash, onion, thyme and oil.
  • Place on a cookie sheet (s), in a single layer, and roast 20-30 minutes or until tender, stirring at least once.
  • Place roasted vegetables in a soup pot and add broth, wine and cardamom.
  • Bring to a boil, reduce heat and simmer 10 minutes.
  • Working in small batches, puree the soup in a blender or processor and place in a clean pot.
  • Bring soup to a boil, reduce heat, stir in cream and season with salt and pepper.
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