Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butternut squash, cubed
salt and pepper to taste
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.
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.
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.
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!
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!!
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, creamy, delicious!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 90
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Showcase the delicious flavors of squash in this creamy, low-fat soup.
See how to make a versatile squash soup.
Follow these simple shortcuts for delicious butternut squash soup.