Butternut Soup

Butternut Soup

44 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
stackhawkley
Recipe by  stackhawkley

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (44)

Rate This Recipe
Sue S.
94

Sue S.

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 Pumpkin Soup and you can get it at most restaurants and diners. Here;s the recipe I use: 1 large butternut squash peeled and cubed 1 large sweet onion peeled and diced 1 can chicken broth 1 can eveporated milk additional milk to thin it out nutmeg Put the squash, onion and chicken broth in a soup pot and bring to a boil. Simmer until the squash id well done...about 15 minutes. Add evaporated milk and mash with a potato masher or whiz with a hand held stick blender. If it's too thick add some regular milk until it's the consistency you want. Add a dash of nutmeg. Serve with a crusty bread. I just made some 2 nights ago and used a new chicken broth that made it even better than before. It was College Inn Culinary Broth Thai Coconut Curry. I have to get more so I always have some in the cupboard.

HEMETCOOKS
83

HEMETCOOKS

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 wait 'till lunchtime to have more.

Gretchen
56

Gretchen

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 and crusty bread!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 212 cal
  • 11%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 31.2 g
  • 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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