Caramelized Recipe ⤏ Caramelized Butternut Squash Soup

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
• ¼ cup honey
• ½ cup heavy whipping cream
• 1 pinch ground nutmeg, or more to taste
• salt to taste
• ground white pepper to taste

Cooking 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.

Nutrition Facts

• calories189.2
• carbohydrateContent24.9 g
• cholesterolContent22.9 mg
• fatContent10.3 g
• fiberContent5.1 g
• proteinContent2.9 g
• saturatedFatContent4.6 g
• sodiumContent788.4 mg
• sugarContent6.7 g