Caramelized Butternut Squash Soup

Caramelized butternut squash, onion, sweet honey, and a touch of nutmeg add tons of extra flavor to this delicious puréed soup made with heavy cream.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 189 Calories

Ingredients

• 3 tablespoons butter
• 1 large onion, sliced
• 1 tablespoon sea salt
• 3 tablespoons extra-virgin olive oil
• 1 pinch ground nutmeg, or more to taste
• 4 cups chicken broth, or more as needed
• 3 pounds butternut squash, peeled and cubed
• 1 teaspoon freshly-cracked white pepper
• 0.5 cup heavy whipping cream
• 0.25 cup honey

Recipe Instructions

Step 1

Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Add onion, butter, sea salt, and white pepper; cook and stir until onion is completely tender and beginning to brown, about 10 minutes.

Step 2

Pour in chicken broth and honey; bring to a boil. Reduce heat to medium-low and simmer until squash is tender, about 5 minutes.

Step 3

Working in batches, pour mixture into a blender, filling no more than half full. Cover and hold the lid in place, then pulse a few times before leaving on to blend until smooth.

Step 4

Stir cream and nutmeg into pureed soup until well blended. Season with additional sea salt and white pepper as desired.