I love this soup because it’s simple to prepare yet tastes elegant enough for a holiday table. Caramelizing the squash and onions builds a deep, savory-sweet flavor, and blending everything together gives me a velvety texture without much effort. It’s perfect for feeding a crowd, reheats beautifully, and works as a starter or a main dish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 tablespoons extra-virgin olive oil 3 pounds butternut squash, peeled and cubed 1 large onion, sliced 3 tablespoons butter 1 tablespoon sea salt, plus more to taste 1 teaspoon freshly cracked white pepper, plus more to taste 4 cups chicken broth, or more as needed 1/4 cup honey 1/2 cup heavy whipping cream 1 pinch ground nutmeg, or more to taste
Directions
I begin by heating the olive oil in a large pot over high heat. I add the cubed squash and cook it, stirring occasionally, until the pieces are deeply browned and caramelized, about 10 minutes.
Next, I add the sliced onion, butter, sea salt, and white pepper. I continue cooking until the onion becomes tender and starts to brown, another 10 minutes or so.
I pour in the chicken broth and honey and bring the mixture to a boil. I reduce the heat to medium-low and simmer until the squash is fully tender, about 5 minutes.
Working in batches, I transfer the mixture to a blender, making sure not to fill it more than halfway. I pulse a few times before blending it completely smooth. Once blended, I return the soup to the pot.
I stir in the heavy cream and a pinch of nutmeg, then taste and adjust the seasoning with extra salt or pepper. If I want a slightly thinner soup, I add more broth until it reaches the consistency I like.
Servings and Timing
This recipe makes 12 servings and takes about 50 minutes total: – 20 minutes prep time – 30 minutes cook time
Variations
I sometimes add roasted garlic for an extra layer of flavor. If I want a brighter finish, I stir in a splash of apple cider or lemon juice before serving. I also enjoy topping the soup with toasted pumpkin seeds, crispy sage, or a swirl of sour cream. A bit of cayenne pepper gives it a subtle heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well, so I often portion it into containers and freeze for up to 3 months. To reheat, I warm it gently on the stove, adding a splash of broth or cream if it thickens.
FAQs
Can I use frozen squash?
Yes, I use frozen squash when I want to save prep time.
Can I substitute vegetable broth?
Yes, it works perfectly for a vegetarian version.
How do I make the soup thicker?
I simmer it uncovered for a few extra minutes after blending.
Can I use half-and-half instead of cream?
Yes, though the soup will be slightly less rich.
Why is caramelizing the squash important?
It deepens the flavor and gives the soup a natural sweetness.
Can I blend the soup directly in the pot?
Yes, I use an immersion blender for convenience.
Can I add spices like curry powder?
Absolutely—it pairs beautifully with squash.
How do I prevent blender splatters?
I fill the blender halfway, vent the lid slightly, and cover with a towel.
Can I omit the honey?
Yes, or I replace it with maple syrup for a different sweetness.
What toppings work well?
Croutons, toasted nuts, herbs, or a drizzle of cream all elevate the dish.
Conclusion
I love making this Caramelized Butternut Squash Soup because it transforms simple ingredients into a velvety, flavorful bowl of comfort. The caramelized squash and onions give it depth, while the cream and honey add a luxurious finish. Whether I serve it for a cozy dinner or a festive gathering, it always delivers warmth and satisfaction.
