Grammy's Kitchen · Butternut Squash Soup · Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from www.skinnytaste.com
15 cooks on www.skinnytaste.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 | 140% | 70% |
| dairy | 13% | 11% |
| fat | 2% | 2% |
| aromatics | 18% | 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.
| 14 g | 1 tablespoons olive oil |
| 850 g | 6 cups cubed (peeled butternut squash (about 30 ounces)) |
| 1 large sweet apple (peeled and roughly chopped) | |
| 150 g | 1 small onion (roughly chopped) |
| 12 g | 2 tablespoon chopped fresh sage |
| 1 g | 1/2 teaspoons ground cinnamon |
| 1 g | 1/2 teaspoon paprika |
| 1080 g | 4 1/2 cups vegetable broth |
| 113 g | 1/2 cup canned light coconut milk (plus more for garnish) |
| 6 g | 1 tablespoon fresh grated ginger |
| 1 g | 1/4 teaspoon freshly grated nutmeg |
| 3 g | 1/2 teaspoon kosher salt |
Method: 4 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is very good. I changed the yield to 2 servings so I didn’t want to open a whole can of coconut milk for .17 cup so I used unsweetened vanilla almond milk instead. I also used pumpkin pie spice for the cinnamon and nutmeg. I also had to use chicken bouil” — a cook, 5.0★
“Excellent soup, great flavor and easy to make. The ginger adds subtle heat. It's another keeper from Gina. I used ground thyme instead of sage because that's what I had on hand. I will definitely make it again.” — a cook, 5.0★