Description
A rich, velvety butternut squash soup made by deeply caramelizing the squash and onions, then blending with broth, cream, honey, and warm spice for an elegant and comforting fall dish.
Ingredients
3 tbsp extra-virgin olive oil
3 lbs butternut squash, peeled and cubed
1 large onion, sliced
3 tbsp butter
1 tbsp sea salt, plus more to taste
1 tsp 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
Instructions
- Heat olive oil in a large pot over high heat. Add cubed squash and cook, stirring occasionally, until deeply browned and caramelized, about 10 minutes.
- Add sliced onion, butter, sea salt, and white pepper. Cook until the onion softens and begins to brown, about 10 minutes.
- Pour in chicken broth and honey. Bring to a boil, then reduce heat and simmer until squash is tender, about 5 minutes.
- Blend the soup in batches, filling the blender no more than halfway. Pulse, then blend until smooth. Return blended soup to the pot.
- Stir in heavy cream and nutmeg. Taste and adjust seasoning with extra salt or pepper. Add additional broth if thinner consistency is desired.
Notes
Add roasted garlic for deeper flavor.
A splash of lemon juice or apple cider brightens the soup.
Top with pumpkin seeds, crispy sage, or a swirl of sour cream.
Add cayenne for subtle heat.
Freeze up to 3 months for easy meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 9g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 22mg
