Grammy's Kitchen · Butternut Squash Soup · Roasted Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from cookieandkate.com
1,524 cooks on cookieandkate.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 | 58% | 70% |
| dairy | 0% | 11% |
| fat | 3% | 2% |
| aromatics | 1% | 11% |
| salt | 0% | 0% |
| sweetener | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed |
| 14 g | 1 tablespoon olive oil, plus more for drizzling |
| 1/2 cup chopped shallot (about 1 large shallot bulb) | |
| 6 g | 1 teaspoon salt |
| 12 g | 4 garlic cloves, pressed or minced |
| 7 g | 1 teaspoon maple syrup |
| 0 g | 1/8 teaspoon ground nutmeg |
| Freshly ground black pepper, to taste | |
| 794 g | 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed |
| 21 g | 1 to 2 tablespoons butter, to taste |
Method: 7 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“One of the best soups I've made! I did follow another reviewer's suggestion to roast a head of garlic in the end of one half of the squash. I then squeezed several of the roasted garlic cloves into blender with the rest of the ingredients. Amazing! And fillin” — a cook, 5.0★
“Possibly the best soup I've made. I rubbed the skin down with some honey instead of adding it later. Not a clue if it made a difference, but apparently it does. Also through in a carrot which I baked alongside the Butternut. Also, not a clue if it did anythi” — a cook, 5.0★