I'm making Roasted Butternut Squash Soup

[Kathy in Cambridge]

My mother gave me her leftover uncooked squash from Xmas, and I'm roasting it right now with some herbs. I forgot real cream at the store-do you think fat free 1/2 and 1/2 will ruin my recipe? :shrug:

Here's the recipe-it's pretty simple and DELICIOUS!!!

3 pounds butternut squash, peeled and cut into 3/4" dice
1 yellow onion, chopped
2 tsp finely-chopped fresh thyme
2 TB extra-virgin olive oil
sea salt and fresh ground black pepper
3 cups chicken or vegetable stock
1/3 cup dry white wine
1 tsp ground cardamom
1/3 cup heavy cream or crème fraiche (optional)

Preheat oven to 425°F.

Toss squash, onions and thyme in olive oil. Spread mixture onto one or two large baking sheets. Season with salt and pepper. Roast 20–30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large saucepot. Add stock, wine and cardamom. Simmer 10 minutes. Working in batches, puree the soup in a blender or food processor until smooth. Transfer to a clean saucepan and check seasoning. When ready to serve, bring back to simmer, remove from heat and whisk in cream.

[GOPisEvil]

1. That really is good! I've made something very similar.

:9:9:9

[Kathy in Cambridge]

3. Do you think fat free half and half will thin the soup out too bad?

:shrug:

I don't feel like schlepping to the corner store-it's too cold out!

[GOPisEvil]

5. It might thin a little...

...but it should still be ok. Not as good as with creme fraiche, but serviceable.

[mzmolly]

2. No I don't think your recipe will be ruined. It sounds divine!

:P

[Kathy in Cambridge]

4. It is wicked yummy!

:9

We're having soup weather here-it's cold out!

[mzmolly]

6. Us too.

Minnesoter here :hi: