Caramelized Butternut Squash Soup
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil1 large
Onion (sliced)3 tbsps
Butter1 tbsp
Sea Salt1 cup
Honey1 cup
Heavy Whipping Cream1 pinch
Ground Nutmeg (or more to taste)Directions:
1
Heat olive oil in a large pot over high heat
2
Cook and stir squash in hot oil until completely browned, about 10 minutes
3
Stir onion, butter, sea salt, and cracked white pepper into the squash; cook and stir together until the onions are completely tender and beginning to brown, about 10 minutes
4
Pour chicken broth and honey over the mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the squash is tender, about 5 minutes
5
Pour the mixture into a blender no more than half full
6
Cover and hold lid in place; pulse a few times before leaving on to blend
7
Puree in batches until smooth
8
Stir cream, nutmeg, salt, and ground white pepper into the soup to serve