Butternut Squash Soup
Butternut squash tends to be overshadowed by pumpkin, but we're huge fans of this underrated fall veggie. Sweet and nutty in flavor, it's packed with vitamin C and potassium. Here it's blended into a velvety soup with chicken stock, sage, and a bit of brown sugar. Look no further for a simple, healthy fall meal.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
Prep Time10 mins
Cook Time15 mins
to walk around the block
- 1 ½ cups (130g) butternut squash, peeled and diced into 1½” cubes (frozen also works)
- ½ small yellow onion (60g), diced
- 2 tablespoons butter
- 3 sage leaves or ½ teaspoon dry sage
- 1 tablespoon brown sugar
- 1 ½ cups (320ml) vegetable or chicken stock
- Salt, to taste
- 2 tablespoons toasted almonds, chopped (optional)
- 2 tablespoons Italian breadcrumbs, toasted
- Add the squash, onion, and butter into the Anyday dish. Cover with the lid (knob lifted).
- Cook in the microwave for 8-9 minutes, or until the vegetables are fully cooked and very soft when pierced with a fork.
- Add the sage, brown sugar, chicken stock, and salt. Cover and continue cooking for 6-7 minutes, or until the stock is vigorously boiling.
- Blend all cooked ingredients with an immersion blender, or carefully transfer the soup to a regular blender and blend until smooth.
- Top the soup with almonds (if using) and toasted breadcrumbs. Serve hot.
Serving suggestions & tips
- Add a dollop of sour cream when blending the soup for a more velvety texture.
- Sprinkle some chopped parsley and fresh squeezed lemon juice for a light and bright garnish.
- Add some chili flakes and fennel seeds for an extra savory soup with a kick.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.