Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::12
Ingredients
Oops! Something went wrong. Our team is working on it.
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
¼ cup honey
½ cup heavy whipping cream
1 pinch ground nutmeg, or more to taste
Directions
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 together until onions are completely tender and beginning to brown, about 10 minutes.
Pour in chicken broth and honey and bring to a boil. Reduce the heat to medium-low and simmer until squash is tender, about 5 minutes.
Pour the mixture into a blender no more than half full. Cover and hold the lid in place, then pulse a few times before leaving on to blend. Purée in batches until smooth.
Stir in cream and nutmeg, then season to taste with salt and white pepper.