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Caramelized Butternut Squash Soup
- 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
- 1/4 cup honey
- 1/2 cup heavy whipping cream
- 1 pinch ground nutmeg, or more to taste
- salt to taste
- ground white pepper to taste
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 10.3g|
|Saturated Fat 4.6g|
|Total Carbohydrate 24.9g|
|Dietary Fiber 5.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|