Caramelized Butternut Squash Soup

Caramelized Butternut Squash Soup

58
cboyd06 0

"Fall comfort food at its best. Garnish with fresh homemade croutons and bacon."

Ingredients

50 m {{adjustedServings}} servings 189 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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

58
  1. 76 Ratings

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The interesting thing about this soup was that the taste kept changing so significantly across every step. Was very very pleasantly surprised with the flavor after adding the cream. And, indee...

Creamy, great texture, the hardest part was cutting the squash!!

I'm usually a disaster in the kitchen but this was a no brainer & it came out perfect & delicious. I used philamom's advice to use a hand-held blender, great tip! I also went to Whole Foods & g...