Butternut Squash Soup
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Butternut Squash Soup
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PT5M
PT9M
Prep Time
5 minsCook Time
9-10 minsFree Time
to add a few extra steps to your daily count
While butternut squash often takes a back seat to pumpkin, we're enthusiastic proponents of this underrated autumn vegetable. Its sweet, nutty flavor is not to be missed, and it's a nutritional powerhouse, rich in vitamin C and potassium. In this recipe, we blend it into a velvety soup using chicken stock, sage, and a touch of brown sugar. Your search for a straightforward, nutritious fall meal ends here all effortlessly prepared with Anyday cookware.
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
The Medium Deep Dish
The best dish for 1-2 portions of grains, veggies, mac and cheese, ramen, and more.
The Anyhand Mitts
Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
Ingredients
- 1½ cups (130g) butternut squash, peeled and diced into 1½” cubes
- ½ cup (60g) small diced yellow onion
- 2 tablespoons butter
- 3 sage leaves or ½ teaspoon dried sage
- 1 tablespoon brown sugar
- 1½ cups (320ml) vegetable or chicken stock
- Salt, to taste
- 2 tablespoons toasted almonds, chopped (optional)
- 2 tablespoons Italian breadcrumbs, toasted
Preparation
- Add the squash, onion, and butter into the Anyday dish. Cover with the lid (knob lifted).
- Cook in the microwave for 4-5 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 5-6 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 freshly squeezed lemon juice for a light and bright garnish.
- Add some chili flakes and fennel seeds for an extra savory soup with a kick.
Recipe notes
- If butternut is unavailable, use pumpkin such as kabocha for great results.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
