Caramelized Butternut Squash Soup

By Christel Boyd

4.73 / 5

20min

30min

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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
¼ cup honey
½ cup heavy whipping cream
1 pinch ground nutmeg or more to taste
to taste salt
ground white pepper to taste