Soup Recipes » Butternut Squash Soup » Butternut Soup with Nutmeg and Cinnamon

Butternut Soup with Nutmeg and Cinnamon

Ingredients -

2 pounds Butternut Squash, cubed
2 Onions, chopped
1 tablespoon Butter
4 cups Vegetable Broth
1/2 cup Heavy Cream
Salt and Pepper to taste
1 dash Ground Nutmeg
1 dash Ground Cloves
1 dash Ground Cinnamon

Preparation:

1. In a large microwave safe dish combine squash, onionsand butter.

2. Cover with plastic wrap and microwave on high for 4 minutes.

3. Remove and peel the squash and put back in the bowl.

4. Stir inbroth and cook on high for another 20 to 25 minutes, or until the squash is tender.

5. Add the mixture to a food processor and puree.

6. Add the cream, saltand pepper, and microwave on high for another 3 to 4 minutes, or until heated through.

7. Flavor with nutmeg, cloves and cinnamon to taste.

Soup Making Tips -
Selecting Butternut Squash

	When selecting butternut squash, look for smooth skin that is free of soft spots or cracks. It should be heavy for its size and firm to the touch. The skin should be deep orange in color and dull, not shiny. Shiny skin results when the squash has been picked too early or when there is a waxy coating present that might be hiding the true condition of the rind. Make sure there is a firm, dry stem intact that prevents bacteria from entering the squash.

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