Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 pounds butternut squash , peeled and cubed
• 1 large onion , sliced
• 3 tablespoons butter
• 1 tablespoon sea salt , plus more to taste
• 1 teaspoon freshly cracked white pepper , plus more to taste
• 4 cups chicken broth , or more as needed
• 0.25 cups honey
• 0.5 cups heavy whipping cream
• 1 pinch ground nutmeg , or more to taste

Instructions

1. 1 Heat olive oil in a large pot over high heat. Cook and stir squash in hot oil until completely browned, about 10 minutes. Add onion, butter, sea salt, and white pepper; cook and stir until onion is completely tender and beginning to brown, about 10 minutes.
2. 2 Pour in chicken broth and honey; bring to a boil. Reduce heat to medium-low and simmer until squash is tender, about 5 minutes.
3. 3 Working in batches, pour mixture into a blender, filling no more than half full. Cover and hold the lid in place, then pulse a few times before leaving on to blend until smooth.
4. 4 Stir cream and nutmeg into pureed soup until well blended. Season with additional sea salt and white pepper as desired.

Nutrition per serving