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Butternut Squash Soup with Cardamom Cream 
Prep time:                          5 minutes
Cooking time:                60 minutes
Yields:                                10 people
2 Butternut squash or 3 Delicata
1 small onion, chopped
1 head of garlic
ginger aprox the size of 2 dice, chopped
1 tsp cinnamon
a pinch of ground nutmeg
2 cups vegetable stock
1 1/2 cups of milk (coconut or oat milk)
1/4 tsp ground cardamom
coffee filter
Vitamix or blender
Put whole squash in a oven with aluminum foil under the rack in case of seepage of juice. Turn on oven to 350 degrees and let the squash cook for 1 hour for butternut/ 45 minutes for delicata. Let the squash cool. In a skillet water saute onion, garlic and 3/4 of the ginger until onions are translucent which is about 5 minutes. Cut the squash in 1/2 and remove the seeds. cut into large chunks* and place in a Vitamix or blender along with all other soup ingredients. Blend until smooth consistency. Meanwhile make a sachet for the cardamom out of the coffee filter, using cooking twine tie the sachet shut, if you don't have twine then staple it shut. Place sachet in a sauce pan with milk and warm on low heat for 10 min. Be careful not to scald the milk you just want it warm to infuse the cardamom. When serving make a divot in the center of the soup to fill with cream. Top with pumpkin seeds or toasted pistachios
Notes: I like a thick soup you can add water if you want it thinner.
             *Some  varieties of squash need to be scooped out of the skin due to their fibrous exterior but delicate and many butternut squash csan be ground in the Vitamix 
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