Caramelized Butternut Squash Soup

4.7
(202)

Fall comfort food at its best. Garnish with fresh homemade croutons and bacon.

32
32
32
32
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
12
Yield:
12 servings

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

  • ¼ cup honey

  • ½ cup heavy whipping cream

  • 1 pinch ground nutmeg, or more to taste

  • salt to taste

  • ground white pepper to taste

Directions

  1. Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. 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.

  2. 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.

  3. Pour the mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

  4. Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.

Nutrition Facts (per serving)

189 Calories
10g Fat
25g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 189
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 23%
Cholesterol 23mg 8%
Sodium 788mg 34%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 3g
Vitamin C 7mg 35%
Calcium 44mg 3%
Iron 6mg 35%
Potassium 261mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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