Butternut Soup

Butternut Soup

47

"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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Ingredients

50 m servings 212 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

47
  1. 59 Ratings

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Most helpful positive review

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

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...

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 ...

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...

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 ...

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!!

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...

We really liked this soup. I didn't put in 2 onions, however. I thought that would be a bit much.

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, ...

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...

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 pure...