Caramelized Butternut Squash Soup

delish 2014

Caramelized Butternut Squash Soup

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  • Prep Time


  • Total Time


  • Servings



  • 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


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


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