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Roasted Butternut Squash Soup

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“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.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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