Caramelized Butternut Squash Soup

I listened to others and only used 1 tsp salt and that was perfect. I didn’t have chicken broth so I used water and added about 1 TBSP of chicken bouillon. Also used half and half instead of heavy cream. It turned out perfect. I will definitely make it again.

It is a great consistency. It has a great flavor. I would put less sea salt in it next time. It was a bit salty for my taste. I also used black pepper because I didn’t have white. It was really good though! Will make it again!

I made a double batch so had to adjust instructions a bit. Browning the squash was difficult because it started to cook down before all of it could caramelize. To get the flavor back, I removed the squash from crock and then deglazed with some of the chicken broth to scrape off the “browned” flavor in the pot. Then I sautéed the onions in butter alone before putting squash back in pot. It all worked out great!! This soup is delicious cold or hot and has a nice warmth on the finish from the white pepper. Also tasted it before adding cream and that was great too if you want to skip the extra dairy/calories. I topped with roasted sunflower seeds to add texture but croutons would be great as well. I put a few drops of cream on top and swirled to make it pretty. Love the flavors! I great alternative to tomato soup with a fancy grilled cheese or creamy smooth eaten alone.