Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
12
Ingredients
Directions
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.
Add chicken broth and honey; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, about 5 minutes.
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.
Stir cream and nutmeg into puréed soup until well blended; season with sea salt and white pepper.
Nutrition Facts (per serving)
| 189 | Calories |
| 10g | Fat |
| 25g | Carbs |
| 3g | Protein |
