Grammy's Kitchen · Butternut Squash Soup · Curried Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from minimalistbaker.com
538 cooks on minimalistbaker.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 103% | 70% |
| dairy | 46% | 11% |
| fat | 0% | 2% |
| aromatics | 1% | 11% |
| salt | 0% | 0% |
| sweetener | 5% | 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 Tbsp coconut or avocado oil |
| 2 medium shallots ((thinly diced)) | |
| 6 g | 2 cloves garlic, minced ((2 cloves yield ~1 Tbsp or 6 g)) |
| 840 g | 6 cups peeled & chopped butternut squash ((1 small butternut squash yields ~6 cups or 840 g)) |
| 1 pinch each sea salt + black pepper ((plus more to taste)) | |
| 9 g | 1 1/2 Tbsp curry powder |
| 1 g | 1/4 tsp ground cinnamon |
| 397 g | 1 14-ounce can light coconut milk |
| 480 g | 2 cups vegetable broth (DIY or store-bought) |
| 40 g | 1-3 Tbsp maple syrup ((or sub coconut sugar)) |
| 4 g | 1-2 tsp chili garlic paste ((optional)) |
| Toasted pumpkin seeds | |
| Chili garlic paste | |
| Full-fat coconut milk |
Method: 8 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you for the detailed recipe - it is a comforting, rich, creamy soup that is deceptively complex looking, but so simple to make! It comes together with just a few ingredients. An added bonus is that, being south asian, all of the spices are pantry staples” — a cook, 5.0★
“Delicious and versatile go-to recipe I've made many times. Don't have shallots? Chop an onion instead! Out of curry? Use Garam Masala! The recipe is very forgiving and lovingly accepts what's available in your pantry. My favorite tricks are to use the immersio” — a cook, 5.0★