Caramelized Butternut Squash Soup Recipe

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.

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.

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.

Stir cream nutmeg salt and ground white pepper into the soup to serve.