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Butternut Soup

4

50 min

Butternut Soup

Butternut Soup Photo 1

Time

50 min

Serving

6 persons

Calories

212

Rating

4.00★ (73)

Cuisine

Author: Victoria Buriak
A creamy butternut squash soup to make in the microwave. Adapt the recipe to suit your taste, with nutmeg, cloves, and cinnamon.

Ingredients

  • butternut squash: 2 pound (cubed)
  • onions: 2 piece (chopped)
  • butter: 1 Tbsp
  • vegetable broth: 4 cups
  • heavy cream: 0.5 cup
  • salt and pepper: (to taste)
  • dash ground nutmeg: 1 piece
  • dash ground cloves: 1 piece
  • dash ground cinnamon: 1 piece

Metric Conversion

Stages of cooking

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  1. Combine squash, onions, and butter in a large microwave-safe bowl. Cover and microwave on high for 4 minutes; peel squash.
    Butternut Soup Photo 2
  2. Stir in broth and cook on high until squash is tender, about 20 to 25 minutes.
    Butternut Soup Photo 3
  3. Transfer squash mixture into a blender; cover and hold the lid down with a potholder and pulse a few times before leaving on to blend. Transfer pureed mixture back into the microwave-safe bowl.
    Butternut Soup Photo 4
  4. Add cream, salt, and pepper; microwave on high until heated through, about 3 to 4 minutes. Season with nutmeg, cloves and cinnamon to taste.
    Butternut Soup Photo 5

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