This caramelized butternut squash soup is fall comfort food at its best. Garnish with fresh homemade croutons and bacon.
Ingredients
- extra-virgin olive oil: 3 Tbsp
- butternut squash: 3 pound (cubed)
- onion: 1 piece (sliced)
- butter: 3 Tbsp
- sea salt, plus more: 1 Tbsp (to taste)
- freshly cracked white pepper, plus more: 1 tsp (to taste)
- chicken broth: 4 cups (or more if needed)
- honey: 0.25 cup
- heavy whipping cream: 0.5 cup
- pinch ground nutmeg: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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 together until onions are completely tender and beginning to brown, about 10 minutes.
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Pour in chicken broth and honey and bring to a boil. Reduce the heat to medium-low and simmer until squash is tender, about 5 minutes.
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Pour the mixture into a blender no more than half full. Cover and hold the lid in place, then pulse a few times before leaving on to blend. Purée in batches until smooth.
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Stir in cream and nutmeg, then season to taste with salt and white pepper.
