Caramelized Butternut Squash Soup

Caramelized Butternut Squash Soup

58
cboyd06 0

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

50 m servings 189 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

58
  1. 76 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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 ...

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...

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

yummy - no cream needed

Amazingly good! I used just a hint of milk instead of cream and it was perfect!

Very tasty! Reduced the cream by a little bit, but left everything else the same. Thanks for sharing!