- 2 pounds butternut squash, cubed
- 2 onions, chopped
- 1 tablespoon butter
- 4 cups vegetable broth
- 1/2 cup heavy cream
- salt and pepper to taste
- 1 dash ground nutmeg
- 1 dash ground cloves
- 1 dash ground cinnamon
- 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.
05/13/2018
recipepes.com
Butternut Soup, recipe
PT15M
PT1H
5
455 calories
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