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
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.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.