Caramelized Butternut Squash Soup

Caramelized Butternut Squash Soup

39 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  cboyd06

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

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Adjust Servings

Original recipe yields 12 servings



  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 (39)

Rate This Recipe


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, indeed, add the bacon because it makes the soup!!



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 & got two 20oz.each packages of peeled & cubed butternut squash, it makes 10 servings in this recipe. I used crystallized gourmet honey (I used "Miele d'Fleur", a product of Spain) & didn't puree completely...the flavor & texture were incredible! Now, it's a bit heavy so next time I'd go a little easier on the cream but all in all, such a fantastic recipe!

Elizabeth McNair

Elizabeth McNair

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

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Curried Butternut Squash and Pear Soup


next recipe:

Nancy's Butternut Squash and Apple Soup