Grammy's Kitchen · Butternut Squash Soup · Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from www.budgetbytes.com
11 cooks on www.budgetbytes.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 | 57% | 70% |
| dairy | 4% | 11% |
| fat | 2% | 2% |
| aromatics | 9% | 11% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lbs. butternut squash (4 cups cubed, $3.08*) |
| 150 g | 1 yellow onion ($0.70) |
| 27 g | 2 Tbsp olive oil ($0.44) |
| 2 g | 1/4 tsp salt ($0.02) |
| 1 g | 1/4 tsp pepper ($0.02) |
| 720 g | 3 cups chicken broth ($0.39**) |
| 0 g | 1/8 tsp nutmeg ($0.02) |
| 0 g | 1/4 tsp rubbed sage ($0.02) |
| 119 g | 1/2 cup heavy cream ($0.83) |
Method: 6 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made a double batch of this to share recently, it was really good! The hardest part is peeling the squash, once you're past that it's all very straightforward. Having a stick blender is a really blessing for this kind of job. I separated out a portion just b” — a cook, 5.0★
“I have made this soup several times, and it is exceptional! A few notes, - I use pre-cut butternut squash for simplicity, and it's worth it. - I like to roast the squash until it is browned for extra flavor. - I recently swapped the heavy cream to whol” — a cook, 5.0★