Grammy's Kitchen · Butternut Squash Soup · Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
1 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 38% | 70% |
| dairy | 0% | 11% |
| fat | 3% | 2% |
| aromatics | 0% | 11% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons unsalted butter |
| 14 g | 1 tablespoon olive oil |
| 2/3 cup chopped shallot (2-3 shallots) | |
| 6 g | 2 cloves garlic (minced) |
| 6 g | 1 tablespoon chopped fresh sage leaves |
| 540 g | 2 - 2 1/2 cups low sodium vegetable broth (use 2 cups broth for 6 cups cubed squash or 2 1/2 cups broth for 8 cups cubed squash*) |
| 61 g | 1 large carrot (thinly sliced ) |
| 1361 g | 1 large or 2 small butternut squash (about 3 pounds, peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped) |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon black pepper (or to taste) |
| scant 1/8 teaspoon ground nutmeg |
Method: 6 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely LOVE this soup!” — a cook, 5.0★