About this recipe: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.
1kg butternut squash, cubed
2 onions, chopped
good knob butter
500ml vegetable stock
100ml double cream
salt and freshly ground black pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon
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Method Prep:15min › Cook:35min › Ready in:50min
In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in stock and cook on high for another 20 to 25 minutes, or until squash is tender.
Puree squash, onions and stock 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. Flavour with nutmeg, cloves and cinnamon to taste.