serves 4

2 Tbsp Olive Oil
1 medium butternut squash, peeled and cut into 1-inch dice
1 large carrot, peeled and cut into 1-inch dice
1 medium potato, peeled and cut into 1-inch dice
7-8 garlic cloves, peeled
1 Tbsp Cardamom seeds, whole
2, 2-inch piece ginger, cut into thirds
6 cups vegetable stock
Salt and Pepper
4 Tbsp Butter, optional


  1. Preheat oven to 475º F. Toss together first 6 ingredients until well coated in oil.  Put on a sheet tray and toss in the oven.  Let cook until browned and softened.
  2. Put stock and ginger in a large pot and bring to the boil. Once browned, pull vegetables out of the oven and place in the pot.
  3. Reduce heat and let simmer for 5-7 minutes.  Use a stick blender to puree the soup.  Season with salt and pepper, and add butter at the end if you want.  If too thick, add more stock or water to the consistency you want.