Creamy Caramelized Butternut Squash Soup Recipe

Ingredients

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

Instructions

1. Heat olive oil in a large pot over high heat. Add squash and cook, stirring occasionally, until deeply browned, approximately 10 minutes. Incorporate onion, butter, 1 tablespoon of sea salt, and 1 teaspoon of white pepper; continue to cook and stir until the onion becomes tender and starts to brown, around 10 minutes.
2. Pour in chicken broth and honey; bring the mixture to a boil. Reduce the heat to medium-low and let it simmer until the squash is soft, about 5 minutes.
3. Fill your blender halfway with the prepared soup. Secure the lid and hold it down with a potholder; pulse a few times before blending continuously. Pour the blended soup into a separate pot. Repeat this process with the remaining soup.
4. Stir in the cream and nutmeg into the puréed soup until thoroughly combined; season with sea salt and white pepper to taste.

Nutrition

• Calories: 189 kcal
• Fat Content: 10 g
• Fiber Content: 5 g
• Sugar Content: 7 g
• Sodium Content: 788 mg
• Protein Content: 3 g
• Cholesterol Content: 23 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g