1-Let’s dive into making this soup, starting with getting everything ready. First, cube your 2 pounds of butternut squash and slice 1 large onion thinly it’s all about that prep to make the process smooth. Heat up your pot on low, add 2 tablespoons butter and 1 tablespoon olive oil, then toss in the onions to caramelize them slowly for about 45 minutes, stirring occasionally for that golden sweetness.

2-After about 15 minutes, you can sprinkle in a bit of sugar if you want to speed things up, or add 1 teaspoon balsamic vinegar at the end for extra flavor. While the onions do their thing, toss the cubed butternut squash in a little olive oil and roast it at 400°F for around 30 minutes until it’s tender and slightly browned. Once that’s done, sauté 1 teaspoon garlic with the caramelized onions for about a minute to build more aroma.

3-Combining and Blending the Soup Now, mix the roasted squash and onion mixture in a pot, pour in 2 cups chicken stock, and add 1 teaspoon chopped thyme. Bring it all to a boil, then stir in 1 tablespoon chicken-flavored bouillon and salt to taste for that flavor boost. For the final touch, blend everything until it’s smooth and creamy this step makes the soup rich without any added cream.

4-Once blended, your caramelized onion butternut squash soup is ready to serve, and it reheats wonderfully for leftovers.