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Butternut Squash Soup

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.

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Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

1000w

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Product Size

  • Small Dish
  • Medium Shallow
  • Large Shallow
  • Medium Deep
  • Large Deep

Prep Time

10 mins

Cook Time

12 mins

Free Time

to walk around the block

Preparation

  • 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

Preparation

  1. Add the squash, onion, and butter into the Anyday dish. Cover with the lid (knob lifted).
  2. Cook in the microwave for 7 minutes, or until the vegetables are fully cooked and very soft when pierced with a fork.
  3. Add the sage, brown sugar, chicken stock, and salt. Cover and continue cooking for 5-6 minutes, or until the stock is vigorously boiling.
  4. Blend all cooked ingredients with an immersion blender, or carefully transfer the soup to a regular blender and blend until smooth.
  5. 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.