-
-
My review
Butternut Soup
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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 212 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 212 calories; 10 g fat; 31.2 g carbohydrates; 3.6 g protein; 32 mg cholesterol; 338 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5167 Ratings
-
-
-
-
-
Most helpful positive review
10/29/2009
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 ...
Most helpful critical review
11/24/2006
I roasted the squash and sauteed the onions before pureeing. The soup turned out great - was literally licking the bowl clean. It was quick, easy, and I appreciated that it was healthy and used...
Most helpful
Most positive
Least positive
Newest
10/29/2009
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 ...
1/25/2003
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...
10/16/2005
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 ...
12/10/2001
Tasted great! My only suggestion is to peel the squash BEFORE microwaving it with the butter - that made it really slippery and several times I almost peeled myself instead of the squash!!
11/24/2006
I roasted the squash and sauteed the onions before pureeing. The soup turned out great - was literally licking the bowl clean. It was quick, easy, and I appreciated that it was healthy and used...
11/27/2000
We really liked this soup. I didn't put in 2 onions, however. I thought that would be a bit much.
9/21/2003
fantastic! I took the advice of others and cut the onion by half and used chicken stock instead of veg. stock. I used some leftover light cream and supplemented with 2% milk. Awesome! Rich, ...
3/22/2007
I peeled and cubed the squash while the onions sauteed in the pan, added them when the onions were golden, then threw in the other ingredients. I omitted the cloves, and went pretty light on the...