Grammy's Kitchen · Butternut Squash Soup · Butternut Squash Soup with Sage
One of 49 butternut squash soup recipes we measured
from www.skinnytaste.com
11 cooks on www.skinnytaste.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 130% | 70% |
| dairy | 10% | 11% |
| fat | 0% | 2% |
| aromatics | 13% | 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.
| 1100 g | 1 butternut squash (about 2 cups cubed) |
| 61 g | 1 carrot (peeled) |
| 150 g | 1 small onion (chopped) |
| 40 g | 1 celery rib (chopped) |
| 1440 g | 6 cups fat free chicken or vegetable broth |
| 6 g | 2 garlic cloves (halved) |
| 4 g | 4 sage leaves |
| 122 g | 1/2 cup 1% milk |
| salt and freshly ground pepper |
Method: 5 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was a good recipe but after reading the comments I decided to make some changes for maximum flavour. 1. I roasted the squash with a tiny bit of oil and brown sugar. I also put pumpkin spice and cinnamon (all of these flavours you are building end up in ” — a cook, 3.0★
“I've been making this recipe for years and I love that it's savory, not sweet! However, I do remember that a parmesan rind was part of the mix-but I don't see that anymore so I just dropped it in during cooking time. I'd love to see that back in the recipe ” — a cook, 5.0★