caramelized butternut squash soup

This was delicious, but I also got sick of it very fast. I often make the soup w/o adding cream and then store or freeze it, and then add in the cream and some fresh thyme as I heat it up to serve.

caramelized butternut squash soup 
makes 12 servings

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
2 sprigs of fresh thyme, leaves removed.

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.

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.

Blend the mixture, using either an immersion blender or traditional (fill no more than half full, puree in batches) until smooth. 

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