Grammy's Kitchen · Butternut Squash Soup · The Best Roasted Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
13 cooks on www.melskitchencafe.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 81% | 70% |
| dairy | 45% | 11% |
| fat | 2% | 2% |
| aromatics | 34% | 11% |
| salt | 0% | 0% |
| protein add | 19% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds butternut squash cubes (see note) |
| 300 g | 2 medium onions, peeled and sliced into thin half moon strips |
| 14 g | 1 tablespoon olive oil |
| 3 g | 1/2 teaspoon coarse salt |
| 0 g | 1/8 teaspoon coarsely ground black pepper |
| 473 g | 2 cups water |
| 16 g | 2 tablespoons chicken bouillon paste (see note to use chicken broth or bouillon cubes) |
| 6 g | 2 cloves garlic, finely minced |
| 170 g | 6 ounces cream cheese |
| 122 g | 1/2 cup milk (I use 2%) |
| 119 g | 1/2 cup heavy cream (see note) |
| 0 g | 1/8 teaspoon cayenne pepper, plus more, to taste |
| Optional garnish: cooked, crumbled bacon |
Method: 8 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I borrowed a friends immersion blender to make Mel's Classic Tomato Soup, which turned out amazing! When this recipe "dropped" I went out and got my own immersion blender because if the tomato soup turned out fantastic, this one would too, right? Well, despite” — a cook, 2.0★
“This was amazing! I made it with 3 (10 oz each) bags of the walmart frozen chopped butternut squash. I got them out of the freezer the day before I made it and just had them thaw in the fridge. This was so easy, and so delicious! This is definitely going in ou” — a cook, 5.0★