Butternut Soup

Butternut Soup

A creamy butternut squash soup to make in the microwave. Adapt the recipe to suit your taste, with nutmeg, cloves and a hint of cinnamon.


212 calories; protein 3.6g; carbohydrates 31.2g; fat 10g; cholesterol 32.3mg; sodium 338.5mg.

prep:15 mins

cook:35 mins

total:50 mins

Servings:6

Yield:6 servings


Ingredients

  • 2 pounds butternut squash, cubed
  • 2 onions, chopped
  • 1 tablespoon butter
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • salt and pepper to taste
  • 1 dash ground nutmeg
  • 1 dash ground cloves
  • 1 dash ground cinnamon

How to Make It

1. Step

In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.


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