Caramelized Butternut Squash Soup

Fall comfort food at its best. Garnish with fresh homemade croutons and bacon.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

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

Per Serving: 189 calories; protein 2.9g; carbohydrates 24.9g; fat 10.3g; cholesterol 22.9mg; sodium 788.4mg.

The word “stew” can refer to both a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.