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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

189.2 calories; protein 2.9g 6% DV; carbohydrates 24.9g 8% DV; fat 10.3g 16% DV; cholesterol 22.9mg 8% DV; sodium 788.4mg 32% DV. Full Nutrition

Reviews (139)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/29/2012
The interesting thing about this soup was that the taste kept changing so significantly across every step. Was very very pleasantly surprised with the flavor after adding the cream. And, indeed, add the bacon because it makes the soup!! Read More
(39)

Most helpful critical review

Rating: 1 stars
12/05/2014
The flavor was good but the consistency was that comparative to baby food. Read More
(3)
188 Ratings
  • 5 star values: 148
  • 4 star values: 36
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
09/29/2012
The interesting thing about this soup was that the taste kept changing so significantly across every step. Was very very pleasantly surprised with the flavor after adding the cream. And, indeed, add the bacon because it makes the soup!! Read More
(39)
Rating: 5 stars
12/15/2012
I'm usually a disaster in the kitchen but this was a no brainer & it came out perfect & delicious. I used philamom's advice to use a hand-held blender, great tip! I also went to Whole Foods & got two 20oz.each packages of peeled & cubed butternut squash, it makes 10 servings in this recipe. I used crystallized gourmet honey (I used "Miele d'Fleur", a product of Spain) & didn't puree completely...the flavor & texture were incredible! Now, it's a bit heavy so next time I'd go a little easier on the cream but all in all, such a fantastic recipe! Read More
(29)
Rating: 5 stars
09/30/2012
Creamy great texture the hardest part was cutting the squash!! Read More
(23)
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Rating: 4 stars
12/10/2012
Two things kept me from giving this recipe 5 stars: It was too salty and the chicken stock should have been added in two parts. 1) I'm the salt queen. I put extra salt on everything! So when I say "too salty " believe it! Next time I make this I'll put 1 TEASPOON to start then let others add what they want at serving time. 2) Adding 32 ounces of chicken stock before blending made for a dangerous situation. Even trying to hold down the top of the blender as instructed the top shot off and hot soup flew everywhere (including on my hand)! If you have a handheld blender use that to blend right in the pot. That worked really well for me. If you don't have a handheld I would add about two cups of stock when cooking the squash/onion mixture put that mixture into the blender when cooked and add the rest of the chicken stock after you pour it back into the pot. Then simmer for a few more minutes before adding the cream. Keeping these two problems in mind I will make this again! It really was delicious. Read More
(21)
Rating: 5 stars
03/06/2013
This was very yummy soup! I bought a package of peeled butternut squash cut into large chunks from Trader Joes. I highly recommend it to save time. However I realized it was only 1lb 2oz so I made 1/3 of the recipe. I added about 3-4 minutes onto the simmering time once I added the broth as they were big pieces. I then put it all in Vitamix blender and blended it on high about 3-4 additional minutes. Only change was I didn't have heavy cream so I used 2% milk and 1 Tblsp of butter. It worked fine for last minute. This is very much like the butternut squash from the nice restaurants except I liked that it was not loaded with cream and butter and I know what went into it. I got 3 servings with 1/3 of the recipe which was fine for dinner tonight. TY! Read More
(12)
Rating: 5 stars
10/23/2012
This was so good and so easy to make! I didn't even add cream. Flavor was great. Read More
(11)
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Rating: 5 stars
12/09/2012
Very tasty! Reduced the cream by a little bit but left everything else the same. Thanks for sharing! Read More
(6)
Rating: 5 stars
02/22/2013
Amazingly good! I used just a hint of milk instead of cream and it was perfect! Read More
(6)
Rating: 4 stars
03/23/2013
yummy - no cream needed Read More
(6)
Rating: 1 stars
12/05/2014
The flavor was good but the consistency was that comparative to baby food. Read More
(3)