Butternut Soup

Updated on September 9, 2022

1. Combine squash, onions, and butter in a large microwave-safe bowl. Cover and microwave on high for 4 minutes; peel squash.

2. Stir in broth and cook on high until squash is tender, about 20 to 25 minutes.

3. 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.

4. Add cream, salt, and pepper; microwave on high until heated through, about 3 to 4 minutes. Season with nutmeg, cloves and cinnamon to taste.

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Nutrition Facts (per serving)

212Calories10g Fat31g Carbs4g Protein

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Nutrition FactsServings Per Recipe6Calories212% Daily Value *Total Fat10g13%Saturated Fat6g30%Cholesterol32mg11%Sodium339mg15%Total Carbohydrate31g11%Dietary Fiber8g28%Total Sugars9gProtein4gVitamin C36mg182%Calcium130mg10%Iron2mg9%Potassium721mg15%

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