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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Combine squash, onions, and butter in a large microwave-safe bowl. Cover and microwave on high for 4 minutes; peel squash.
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Stir in broth and cook on high until squash is tender, about 20 to 25 minutes.
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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.
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Add cream, salt, and pepper; microwave on high until heated through, about 3 to 4 minutes. Season with nutmeg, cloves and cinnamon to taste.
