Cardamom Butternut Squash Soup


Butternut squash

Butternut squash


Cardamom Butternut Squash Soup is very easy to make. Of course cutting up the butternut squash is time-consuming, that’s why I DON’T dice the squash. I just put the whole butternut squash in a large pressure cooker. If you don’t have a pressure cooker, you can bake it. But remember to make a few punctures around the butternut squash with the tip of a knife or a toothpick; otherwise, it will burst. Once the other ingredients and the squash are cooked, and the squash has cooled down, peel the squash and deseed it. Mix all ingredients with the fresh orange juice. Serve and sprinkle a little cardamom.

My husband doesn’t like carrot soup, but he loves this one. It’s delicious!


Cardamom Butternut Squash Soup

Yields: 4-6


  • 2 butternut squash (about 2.2 pounds — 977grams)
  • 2 carrots, medium (about 7 ounces – 198 grams) sliced
  • 1 leek (4 ounces – 115 grams) sliced
  • 2-tablespoon olive oil for sautéing
  • 3 cups vegetable broth – veggie mix such as Seitenbacher
  • 1 cup filtered water
  • 1 orange, use the juice
  • Sea salt and pepper to taste
  • 1 teaspoon Cardamom, crushed (more to taste) or cinnamon
  • Pumpkin seeds for garnishing


1)    You have three options for cooking the butternut squash:

  • Cut into small pieces and peel (this is the most time consuming) or
  • Bake or
  • Pressure cook the butternut squash

Wash whole butternut squash and if baking or pressure cooking, puncture with the tip of knife or toothpick a few times the butternut squash then bake or pressure cook. See comments on the first paragraph.

2)    Sauté leeks; after 2 minutes over medium-low heat add the carrots (add butternut squash if not baking or pressure cooking), water and broth. Cook for five minutes over medium heat.

3)    Add butternut squash.

4)    Once cooked, the butternut squash will be soft, but not mushy. Turn off heat and add orange juice, salt, and pepper to taste.

5)    Blend the soup to a creamy consistency. Now it is ready to serve in individual bowls.

6)    On bowl sprinkle the crush cardamom or cinnamon to taste.

7)   Top with pumpkin seeds (optional).

Butternut Squash ( / Margarita Persico)

More recipes:

Soups – many to choose from.

Piña Colada – This refreshing tropical drink became famous in the summer of 1954 when it was introduced at the Caribe Hilton’s Beachcomber Bar in San Juan

Guacamole – another great dip.

Salads  – Over ten salads to choose from

Salad dressings – Many delicious salad dressing.


100s of recipes

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