Posted by: A. C. Cockerill | October 7, 2020

Foodie Corner – 2020 – Post #4 – Microwave Butternut Squash Soup

Foodie Corner – 2020 – Post #4 – Microwave Butternut Squash Soup

How do you make butternut squash soup in the microwave?

My two cents, but please share yours:

  • 2lbs. butternut squash – seeded, peeled, and cubed
  • 1/3c diced onions (fresh or frozen)
  • 1/3c diced celery (fresh or frozen)
  • 1/3c diced carrots (fresh or frozen)

Mix all of the above ingredients. Nuke all in a covered microwave-safe casserole dish for 14 minutes or until very fork tender. Add one pinch of each of the following, while still hot.

  • Ground parsley
  • Ground sage
  • Ground rosemary
  • Ground thyme
  • Ground cinnamon
  • Ground nutmeg
  • Garlic powder
  • Dried marjoram leaves

Mix all and allow to cool for 30 minutes. Then puree all in a food processor and return to the same microwave casserole dish, and stir in the following.

  • 1/2c chicken broth
  • 1/2 c heavy cream (can substitute milk)

Nuke all uncovered for about five minutes, just until the soup is heated through. Serve warm for winter or chilled for summer. Garnish with pumpkin seeds or grated parmesan or chopped roasted pistachios.

Play with this recipe, especially with the herbs and spices. This same recipe can work for acorn squash and similar. Make this recipe your own. Enjoy.

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