Butternut Soup recipe

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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

Nutrition Info

212 calories
carbohydrate: 31.2 g
cholesterol: 32.3 mg
fat: 10 g
fiber: 7.9 g
protein: 3.6 g
saturatedFat: 5.9 g
servingSize: -
sodium: 338.5 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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