Grammy's Kitchen · Butternut Squash Soup · Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from www.chilipeppermadness.com
49 cooks on www.chilipeppermadness.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 | 63% | 70% |
| dairy | 0% | 11% |
| fat | 2% | 2% |
| aromatics | 11% | 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 |
| 1361 g | 3 pound butternut squash (peeled and chopped (seeds removed)) |
| 150 g | 1 large onion (chopped (white or yellow)) |
| 120 g | 1 large bell pepper (chopped (use jalapeno peppers or hotter for a spicy version)) |
| 40 g | 1 stalk celery (chopped) |
| 15 g | 5 cloves garlic (chopped) |
| 14 g | 2 tablespoons paprika (I use hot paprika) |
| 6 g | 1 tablespoon fresh thyme |
| 6 g | 1 tablespoon fresh rosemary |
| 2 g | 1 teaspoon cayenne pepper |
| 2 g | 1 teaspoon cumin |
| Salt and pepper to taste | |
| 960 g | 4 cups chicken stock (use vegetable stock for a vegetarian version – you can use up to 6 cups for thinner soup) |
| For Garnish. Toasted pepitas (optional), red chili flakes, fresh chopped parsley |
Method: 7 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this but being older I added stuff, half and half, and then because I don’t have an immersion blender I took it out and used my blender. Worked great!!” — a cook, 5.0★
“I make this recipe on a regular basis during the cold months of fall & Winter, 5 star recipe from a 5 star creator, Mr Mike” — a cook, 5.0★