Heat 3 tablespoons of extra-virgin olive oil in a large pot over high heat. Add 3 pounds of peeled and cubed butternut squash, caramelizing for about 10 minutes until golden-brown.

Reduce heat to medium, add 1 large sliced onion, 3 tablespoons of butter, 1 tablespoon of sea salt, and 1 teaspoon of freshly cracked white pepper. Cook for 10 minutes until onions are tender.

Add 4 cups of chicken broth and ¼ cup of honey. Bring to a boil, then reduce to medium-low and simmer for 5 minutes until squash is fork-tender.

Blend the soup mixture in batches until smooth. Alternatively, use an immersion blender.

Stir in ½ cup of heavy whipping cream and a pinch of ground nutmeg, adjusting seasoning as needed.