Grammy's Kitchen · Butternut Squash Soup · Best Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
16 cooks on thestayathomechef.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 | 82% | 70% |
| dairy | 16% | 11% |
| fat | 3% | 2% |
| aromatics | 10% | 11% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 43 g | 3 tablespoons salted butter |
| 150 g | 1 medium white or yellow onion (peeled and diced) |
| 1100 g | 1 medium butternut squash (peeled, seeded and cubed) |
| 244 g | 4 medium carrots (peeled and sliced) |
| 120 g | 3 celery ribs (sliced) |
| 1 medium apple (peeled, cored, and cubed) | |
| 960 g | 4 cups vegetable broth |
| 6 g | 1 teaspoon salt (to taste) |
| 1 g | 1/2 teaspoon ground nutmeg |
| 1 g | 1/4 teaspoon black pepper |
| 238 g | 1 cup heavy cream |
Method: 4 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious! Wanted to make a squash soup for the first time and tried this, will make this again... and again. I did do one thing different... I roasted the squash in the over first because I hate peeling raw squash. Easier for me to get rid of that” — a cook, 5.0★
“This soup is super delicious and easy to make. If you use a whole, fresh butternut squash be prepared to work. The skin is very tough and a regular vegetable peeler will not work. You have to use a sharp knife. It was well worth the effort because my” — a cook, 5.0★