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.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

212 calories; protein 3.6g; carbohydrates 31.2g; fat 10g; cholesterol 32.3mg; sodium 338.5mg. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 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. Read More
(122)

Most helpful critical review

Rating: 3 stars
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 simple ingredients I had on hand. Read More
(33)
72 Ratings
  • 5 star values: 48
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
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 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. Read More
(122)
Rating: 5 stars
02/26/2003
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 wait 'till lunchtime to have more. Read More
(91)
Rating: 5 stars
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 and crusty bread! Read More
(67)
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Rating: 5 stars
10/14/2003
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!! Read More
(52)
Rating: 3 stars
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 simple ingredients I had on hand. Read More
(33)
Rating: 4 stars
09/21/2003
We really liked this soup. I didn't put in 2 onions however. I thought that would be a bit much. Read More
(22)
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Rating: 5 stars
10/31/2003
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 creamy delicious! Read More
(19)
Rating: 4 stars
03/22/2007
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 cinnamon and nutmeg. This was some pretty decent soup! Thanks! Read More
(13)
Rating: 1 stars
12/01/2002
This was terrible. i halved the onion and it was still very overpowered by the onion. it was way to liquidy and the flavor wasnt great. plus it was a pain to cut the skin off the squash and puree it all. not worth it to me. Read More
(10)
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