• 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


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.