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Caramelized Butternut Squash Soup


This is a rich, slightly honey-sweet squash dish. Sautéing the butternut squash in olive oil enhances the flavor prior to blending to a smooth, creamy soup.

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  • 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


Servings 12
Preparation time 20mins
Cooking time 50mins
Adapted from


Step 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.

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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