67 Ratings
  • 5 Rating Star 44
  • 4 Rating Star 17
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 1

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.

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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

211.95 calories; 3.59 g protein; 31.19 g carbohydrates; 9.95 g fat; 32.26 mg cholesterol; 338.46 mg sodium.Full Nutrition


Reviews (51)

Read All Reviews

Most helpful positive review

Sue S.
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.
(115)

Most helpful critical review

Jessica
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.
(10)
67 Ratings
  • 5 Rating Star 44
  • 4 Rating Star 17
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 1
Sue S.
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.
(115)
Anonymous
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.
(91)
Anonymous
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!
(65)
JESS_VALENTINE
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!!
(52)
Mary
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.
(33)
Anonymous
09/21/2003
We really liked this soup. I didn't put in 2 onions however. I thought that would be a bit much.
(22)
Anonymous
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!
(19)
Caroline C
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!
(13)
Jessica
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.
(10)