Caramelized Butternut Squash Soup Recipe -
Caramelized Butternut Squash Soup Recipe
  • READY IN 50 mins

Caramelized Butternut Squash Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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 More Reviews

Most Helpful Positive Review
Sep 29, 2012

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!!

Most Helpful Critical Review
Dec 05, 2014

The flavor was good, but the consistency was that comparative to baby food.

Sep 30, 2012

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

Dec 15, 2012

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!

Dec 10, 2012

Two things kept me from giving this recipe 5 stars: It was too salty, and the chicken stock should have been added in two parts. 1) I'm the salt queen. I put extra salt on everything! So when I say "too salty," believe it! Next time I make this, I'll put 1 TEASPOON to start, then let others add what they want at serving time. 2) Adding 32 ounces of chicken stock before blending made for a dangerous situation. Even trying to hold down the top of the blender as instructed, the top shot off and hot soup flew everywhere (including on my hand)! If you have a handheld blender, use that to blend right in the pot. That worked really well for me. If you don't have a handheld, I would add about two cups of stock when cooking the squash/onion mixture, put that mixture into the blender when cooked, and add the rest of the chicken stock after you pour it back into the pot. Then simmer for a few more minutes before adding the cream. Keeping these two problems in mind, I will make this again! It really was delicious.

Mar 06, 2013

This was very yummy soup! I bought a package of peeled butternut squash cut into large chunks from Trader Joes. I highly recommend it, to save time. However, I realized it was only 1lb 2oz, so I made 1/3 of the recipe. I added about 3-4 minutes onto the simmering time once I added the broth as they were big pieces. I then put it all in Vitamix blender and blended it on high about 3-4 additional minutes. Only change was I didn't have heavy cream so, I used 2% milk and 1 Tblsp of butter. It worked fine for last minute. This is very much like the butternut squash from the nice restaurants, except I liked that it was not loaded with cream and butter, and I know what went into it. I got 3 servings with 1/3 of the recipe, which was fine for dinner tonight. TY!

Oct 23, 2012

This was so good and so easy to make! I didn't even add cream. Flavor was great.

Mar 23, 2013

yummy - no cream needed


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  • Calories
  • 189 kcal
  • 9%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 821 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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