Grammy's Kitchen · Butternut Squash Soup · Roasted Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from iowagirleats.com
1 cooks on iowagirleats.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 | 40% | 70% |
| dairy | 0% | 11% |
| fat | 1% | 2% |
| aromatics | 0% | 11% |
| salt | 0% | 0% |
| protein add | 23% | 0% |
| sweetener | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 2 small butternut squash (~4lbs total) |
| extra virgin olive oil | |
| salt and pepper | |
| 425 g | 15 oz can garbanzo beans |
| 9 g | 2 teaspoons extra virgin olive oil |
| 3 g | 1-1/2 teaspoons smoked paprika (divided) |
| 6 slices bacon (chopped) | |
| 2 large or 3 small leeks (white and light green parts only, chopped in half then thinly sliced) | |
| 6 g | 2 garlic cloves (minced) |
| 30 g | 1 - 2 Tablespoons maple syrup (depending on how sweet you want your soup) |
| 720 g | 3 cups chicken broth |
Method: 5 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this today for my daughters. It is delicious. I had to put the chickpeas back in the oven for ten minutes after I took out the squash to get them good and crispy. One tablespoon of maple syrup was enough. I used an immersion blender-one less thing to wa” — a cook, 5.0★