Rating: 4.5 stars
194 Ratings
  • 5 star values: 152
  • 4 star values: 38
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3

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



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


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.

  • 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 calories; protein 2.9g; carbohydrates 24.9g; fat 10.3g; cholesterol 22.9mg; sodium 788.4mg. Full Nutrition