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Caramelized Butternut Squash Soup

Caramelized Butternut Squash Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Cooking Oil

    • 3 tablespoons extra-virgin olive oil

  • Vegetables

    • 🎃 3 pounds butternut squash, peeled and cubed
    • 🧅 1 large onion, sliced

  • Dairy

    • 🧈 3 tablespoons butter
    • 🥛 ½ cup heavy whipping cream

  • Seasoning

    • 🧂 1 tablespoon sea salt, plus more to taste
    • 1 teaspoon freshly cracked white pepper, plus more to taste
    • 1 pinch ground nutmeg, or more to taste

  • Liquid Ingredients

    • 4 cups chicken broth, or more as needed

  • Sweetener

    • 🍯 ¼ cup honey

STEPS

1

Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes.

2

Add onion, butter, sea salt, and white pepper; cook and stir together until onions are completely tender and beginning to brown, about 10 minutes.

3

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.

4

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.

5

Stir in cream and nutmeg, then season to taste with salt and white pepper.

NUTRIENTS

Per 1 serving

🔥

189

Calories

  • 3
    Protein
  • 25
    Carbs
  • 10
    Fats

💡 For extra flavor, roast the butternut squash in the oven before caramelizing.Garnish with crispy bacon or homemade croutons for added texture.This soup freezes well for up to 3 months; thaw and reheat gently on stovetop.