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| butternut squash (cubed): 4 cups |
| onions (chopped): 2 cups |
| unsalted butter: 1 stick |
| soup - vegetable broth: 4 cups |
| heavy whipping cream (fluid): 1/2 cup |
| salt: 1 dash |
| black pepper: 1 dash |
| ground nutmeg: 1/4 tsp |
| ground cloves: 1/8 tsp |
| ground cinnamon: 1/8 tsp |
Credit: allrecipes.com
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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.
