Caramelized Butternut Squash Soup

Name: Caramelized Butternut Squash Soup
Total time: 50
Yield: 12
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; 0.25 cup honey; 0.5 cup heavy whipping cream; 1 pinch ground nutmeg, or more to taste

Recipe by Christel Boyd from allrecipes.com

Lunch 50 Mins.

Ingredients

12 servings

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3 tablespoons extra-virgin olive oil
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3 pounds butternut squash, peeled and cubed
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1 large onion, sliced
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3 tablespoons butter
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1 tablespoon sea salt

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1 teaspoon freshly-cracked white pepper
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4 cups chicken broth, or more as needed
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0.25 cup honey
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0.5 cup heavy whipping cream
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1 pinch ground nutmeg, or more to taste

Instructions

Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Add onion, butter, sea salt, and white pepper; cook and stir together until onions are completely tender and beginning to brown, about 10 minutes.
Pour in chicken broth and honey and bring to a boil. Reduce the heat to medium-low and simmer until squash is tender, about 5 minutes.
Pour the mixture into a blender no more than half full. Cover and hold the lid in place, then pulse a few times before leaving on to blend. Purée in batches until smooth.
Stir in cream and nutmeg, then season to taste with salt and white pepper.