Caramelized Butternut Squash Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Fall comfort food at its best. Garnish with fresh homemade croutons and bacon. 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 |
1/4 cup honey |
1/2 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.
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