Grammy's Kitchen · Butternut Squash Soup · Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from preppykitchen.com
36 cooks on preppykitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 62% | 70% |
| dairy | 0% | 11% |
| fat | 2% | 2% |
| aromatics | 12% | 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.
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 medium yellow onion (chopped) |
| 18 g | 6 garlic cloves (minced) |
| 1 g | 1/2 teaspoon ground cinnamon |
| 0 g | 1/8 to 1/4 teaspoon ground nutmeg |
| 1361 g | 1 (3-pound) butternut squash (peeled, seeded, and cubed (1.4kg)) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 840 g | 3 to 4 cups vegetable broth ((720-960ml)) |
Method: 4 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last night and it was delicious! I made it for my aunt and myself with the shrimp recipe for your shrimp tacos (I just made the shrimp, not the tacos) and my aunt (and myself) loved them both :). I will definitely be making them again (only next t” — a cook, 5.0★
“This recipe was perfect for an early October light lunch. I followed the recipe to the letter and found that by using the vegetable broth I always have on hand in the freezer, it wasn't necessary to add any other spices. Next time, I'll try it with a pinch of” — a cook, 5.0★