Recipe Details
Ingredients
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3tablespoonsextra-virgin olive oil
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3poundsbutternut squash, peeled and cubed
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1largeonion, sliced
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3tablespoonsbutter
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1tablespoonsea salt, plus more to taste
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1teaspoonfreshly cracked white pepper, plus more to taste
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4cupschicken broth, or more as needed
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¼cuphoney
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½cupheavy whipping cream
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1pinchground nutmeg, or more to taste
Cooking Directions
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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.
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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.
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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.
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Stir in cream and nutmeg, then season to taste with salt and white pepper.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories189 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 5g |
23% |
| Cholesterol 23mg |
8% |
| Sodium 788mg |
34% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 5g |
18% |
| Total Sugars 7g |
|
| Protein 3g |
6% |
| Vitamin C 7mg |
8% |
| Calcium 44mg |
3% |
| Iron 6mg |
35% |
| Potassium 261mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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