Caramelized Butternut Squash Soup

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
• 1 teaspoon freshly-cracked white pepper
• 4 cups chicken broth, or more as needed
• 0.25 cup honey
• 0.5 cup heavy whipping cream
• 1 pinch ground nutmeg, or more to taste

Steps

1. Heat olive oil in a large pot over high heat. Add squash; cook and stir until completely browned, about 10 minutes. Add onion, butter, 1 tablespoon sea salt, and 1 teaspoon white pepper; cook and stir until onion is completely tender and beginning to brown, about 10 minutes.
2. Add chicken broth and honey; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, about 5 minutes.
3. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
4. Stir cream and nutmeg into puréed soup until well blended; season with sea salt and white pepper.