Butternut Soup Recipe - Allrecipes.com
Butternut Soup Recipe
  • READY IN 50 mins

Butternut Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 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.

 
Most Helpful Critical Review
Nov 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.

 
Feb 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.

 
Oct 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!

 
Oct 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!!

 
Sep 21, 2003

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

 
Oct 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!

 
Mar 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!

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 7.9 g
  • 31%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 338 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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