Grammy's Kitchen · Butternut Squash Soup · Chai Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
16 cooks on www.gimmesomeoven.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 | 51% | 70% |
| dairy | 10% | 11% |
| fat | 0% | 2% |
| aromatics | 14% | 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.
| 480 g | 2 cups vegetable stock |
| 6 g | 2 cloves garlic (peeled and minced) |
| 61 g | 1 carrot (peeled and diced) |
| 1 apple (cored and diced) | |
| 1100 g | 1 medium (uncooked) butternut squash* |
| 150 g | 1 small white onion (peeled and diced) |
| 0 g | 1/8 teaspoon cayenne (or more to taste) |
| 1-2 chai tea bags | |
| Kosher salt and freshly-cracked black pepper (to taste) | |
| 113 g | 1/2 cup canned (unsweetened) coconut milk |
| optional garnishes: swirled extra coconut milk and/or a sprinkle of ground cinnamon |
Method: 9 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Perfection! I've made this a few times now, and its my favorite fall recipe. Every warm, sweet, slightly savory spoonful is soooo delicious! The only thing I change is that I add a lil extra cinnamon and I make a chai tea in the 2 cups of water, then add 2 tsp” — a cook, 5.0★
“Ah-maz-ing! I precooked the squash in the oven to make cubing easier, doubled the recipe and followed exactly as written. Squash isn't often in my cooking repertoire because it's unfamiliar to me (it wasn't prepared or served in my childhood home). This recipe” — a cook, 5.0★