Butternut Squash Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.

	this recipe	typical
liquid	37%	70%
dairy	0%	11%
fat	3%	2%
aromatics	13%	11%
salt	0%	0%
protein add	1%	0%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons extra-virgin olive oil
300 g	2 medium yellow onions (chopped (about 3 cups total))
2268 g	2 large butternut squash (about 5 pounds total, peeled and diced into chunks)
	4 medium apples
840 g	3-4 cups low sodium chicken stock (divided)
8 g	1 1/4 teaspoon kosher salt
1 g	1/2 teaspoon freshly grated nutmeg*
1 g	1/4 teaspoon ground black pepper
1 g	1/4 teaspoon cayenne pepper
210 g	6 cups sourdough cubes (or whole grain bread cubes(1-inch cut) use a hearty, crusty loaf—you'll need about 6 thick slices total)
41 g	3 tablespoons extra-virgin olive oil
12 g	2 tablespoons minced fresh sage
3 g	1/2 teaspoon kosher salt
19 g	3 tablespoons freshly grated parmesan

Method: 4 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Not sure where I went wrong, but this came out more like apple sauce than soup for me. I think I used too much butternut squash so the seasoning wasn't enough and the grannysmith apples made our soup taste like lemon. It was still filling and edible, just not ” — a cook, 3.0★

“Great flavour but wanted a bit more sweetness so added about a tablespoon of maple syrup and that did it. If anyone knows an easy and quick way to peel a squash please let me know. I was way over the 20 minute prep time nearly 1 hour. Next time will clean and ” — a cook, 4.0★