Grammy's Kitchen · Butternut Squash Soup · Slow Cooker Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
4 cooks on littlesunnykitchen.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 | 64% | 70% |
| dairy | 0% | 11% |
| fat | 0% | 2% |
| aromatics | 10% | 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.
| 1100 g | 1 large butternut squash (diced) |
| 340 g | 2 medium sweet potatoes (diced (or 3 small sweet potatoes)) |
| 61 g | 1 carrot (diced) |
| 150 g | 1 medium yellow onion (diced) |
| 3 g | 1 clove garlic (minced) |
| 1 cinnamon stick | |
| 1 g | 1/4 teaspoon ground nutmeg |
| 1 g | 1/4 teaspoon ground black pepper |
| 3 g | 1/2 teaspoon salt |
| 960 g | 4 cups vegetable stock (low sodium (or water)) |
Method: 12 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Best Butternut Squash soup I’ve made, one of my husband’s favorite soups” — a cook, 5.0★