Name: Caramelized Butternut Squash Soup
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Extra-virgin olive oil - 3 tablespoons; Butternut squash, peeled and cubed - 3 pounds; Onion, sliced - 1 large; Butter - 3 tablespoons; Sea salt - 1 tablespoon; Freshly-cracked white pepper - 1 teaspoon; Chicken broth, or more as needed - 4 cups; Honey - ¼ cup; Heavy whipping cream - ½ cup; Ground nutmeg, or more to taste - 1 pinch; Salt to taste - 1 pinch; Ground white pepper to taste - 1 pinch

Ingredients for - Caramelized Butternut Squash Soup

1. Extra-virgin olive oil 3 tablespoons

2. Butternut squash, peeled and cubed 3 pounds

3. Onion, sliced 1 large

4. Butter 3 tablespoons

5. Sea salt 1 tablespoon

6. Freshly-cracked white pepper 1 teaspoon

7. Chicken broth, or more as needed 4 cups

8. Honey ¼ cup

9. Heavy whipping cream ½ cup

10. Ground nutmeg, or more to taste 1 pinch

11. Salt to taste 1 pinch

12. Ground white pepper to taste 1 pinch

How to cook deliciously - Caramelized Butternut Squash Soup

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Stir cream, nutmeg, salt, and ground white pepper into the soup to serve.