Ingredients
6
6 servings
- •2 pounds butternut squash, cubed
- •2 onions, chopped
- •1 tablespoon butter
- •4 cups vegetable broth
- •0.5 cup heavy cream
- •salt and pepper to taste
- •1 dash ground nutmeg
- •1 dash ground cloves
- •1 dash ground cinnamon
Instructions
- Combine squash, onions, and butter in a large microwave-safe bowl. Cover and microwave on high for 4 minutes; peel squash.
- Stir in broth and cook on high until squash is tender, about 20 to 25 minutes.
- 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.
- Add cream, salt, and pepper; microwave on high until heated through, about 3 to 4 minutes. Season with nutmeg, cloves and cinnamon to taste.
Nutritional Facts
Per 6 servings
- Calories: 212
- Carbohydrate: 31g
- Fat: 10g
- Fiber: 8g
- Protein: 4g
- Sugar: 9g
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