Butternut Soup

Butternut Soup

47

"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."

Ingredients

50 m {{adjustedServings}} servings 212 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. 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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Reviews

47
  1. 59 Ratings

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This soup has been a staple in our house for at least 30 years but I make it slightly different than this recipe. I lived in Australia for many years and it is a common soup there. They call it ...

This was delicious; however I used chicken broth instead of the vegetable broth. Also I added 1/8 teaspoon each of the nutmeg, cloves & cinnamon & black pepper plus 1/4 teaspoon of salt. Can't...

This is a great "fall" soup! I peeled the squash first, used chicken broth, and cut the onion by half. I used evaporated milk instead of heavy cream to cut some calories. Delicious with a salad ...