Roasted Butternut Squash Soup

• 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 425u0b0F.
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.

butternut squash, yellow onions, thyme, olive oil, chicken broth, white wine, ground cardamom, heavy cream, salt, fresh ground black pepper

Taken from www.food.com/recipe/roasted-butternut-squash-soup-101497 (may not work)