Roasted Butternut Squash Soup Recipe

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 425u00b0F.
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.

4919

kcal

Calories

499

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Soup

How did you like this recipe?

Frequently Asked Questions