Related Posts with Thumbnails



« Bakesale Betty bam-ba-lam | Main | One Soup Worth It’s Stock »

Cardamom-Scented Butternut Squash Soup



My previous post was about the lore of Thomas Keller and knowing how to make one soup really well. I have expanded my culinary repertoire with another soup. This is my third soup post on My Kitchen Moovement but this one is much simpler with a focus on shorter preparation time. 

This cardamom-scented butternut squash soup is also less substantial that the chicken tortilla soup hence the pairing with a grilled cheese sandwich. Although, with certain fear of a wikileaks scandal imminent I will make the confession now that what is pictured is a Fontina cheese panini and not a grilled cheese sandwich. I can't begin to describe how relieved I am in knowing that the truth is out. 


For soup variations, please add your favorite curry powder instead of the cardamom, but the rest of the soup's ingredients and cooking time remain the same. Also, I should point out that you will need an immersion blender to create the soup's silky texture. You could use a blender but that would take twice as long. A note on the immersion blender: Make sure the immersion blender is completely submerged in the soup level before you hit the power button, otherwise there’s going to be some nasty burns to your face and neck as well as a freakish mess in the kitchen. Don't say I didn't warn you.

Creamy soup lovers, prepare to dip your sandwich…


  • 1 small butternut squash, peeled and chopped
  • 1 large carrot, chopped
  • 1 brown onion
  • 2 ribs celery, chopped
  • 3 cloves garlic
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 bouquet garni
    • 1 bay leaf
    • 3 sprigs flat leaf parsley
    • 3 sprigs thyme
  • ¾ cup of half and half
  • 6 cups chicken stock
  • 2 cardamom pods


  1. Heat the oil and butter over medium heat.
  2. Sweat the onions, carrots and celery and cook for about 8 minutes.
  3. Add the butternut squash and cardamom, season with salt. Cook for about 8 minutes stirring occasionally.
  4. Add the chicken stock and bouquet garni and cook for about 30 minutes or until the vegetables are fork tender.
  5. Remove the bouquet garni and cardamom and discard.
  6. Using an immersion blender, blend the sh*t out the soup. 
  7. Slowly add the half and half, tablespoon by tablespoon. If you have another method of tempering the cream, by all means, apply that here
  8. Check for seasoning and add two more tablespoons of butter.
  9. Serve hot with a grilled cheese sandwich or cheese panini.

 Serving suggestion: a cool evening, some nasty burns, and a soup and sandwich appetite.




Reader Comments (7)

Such a powerful picture!
I'm having a giveaway at my food blog, check it out here

July 28, 2010 | Unregistered CommenterJane Ko

I love squash- it tastes great and it's healthy, too! Have you ever tried squash pear soup? It's awesome!

August 25, 2010 | Unregistered CommenterKathryn

well this looks good. I don't even love squash but I want to make this now :)!

September 5, 2010 | Unregistered CommenterPretty. Good. Food.

I love butternut squash soup, and these pictures make me want to try this recipe out immediately!! Looks great, thanks for sharing.

October 18, 2010 | Unregistered Commenterbutternut squash soup

The picture is spellbinding. Sort of looking at the sun and not being able to turn away.


October 29, 2010 | Unregistered CommenterPaul Byron Downs

Pretty cool idea,, making the squash as a soup is sound so good.

Your blog is amazing..Thanks for sharing your recipe..i will try to make it this night..

June 1, 2012 | Unregistered CommenterThe Mersea Diet

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>