Grammy's Kitchen · Butternut Squash Soup · Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
13 cooks on www.browneyedbaker.com rate it 4.8★.
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 | 11% | 11% |
| fat | 5% | 2% |
| aromatics | 0% | 11% |
| salt | 1% | 0% |
| sweetener | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 4 tablespoons unsalted butter |
| 1 shallot (minced) | |
| 1100 g | 1 butternut squash |
| 1420 g | 6 cups water |
| 6 g | 1 teaspoon salt |
| 119 g | 1/2 cup heavy cream |
| 4 g | 1 teaspoon dark brown sugar |
| Pinch of grated nutmeg |
Method: 4 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made this for Canadian thanksgiving, looks and tastes great! I tweaked a couple of things: I cut up and roasted the butternut squash @400 for 30 mins (I don’t have a steamer, and I find roasting brings out a deeper flavour of the squash), and I used 3c of” — a cook, 5.0★
“I have been using this recipe as a thanksgiving favorite for the past 11 years, ever since I saw it published in the Nov 2001 edition of Cook's Illustrated. Raquel Pelzel's approach to including the purée into the butter was genius! I have never strayed from” — a cook, 5.0★