Grammy's Kitchen · Butternut Squash Soup · Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
4 cooks on www.cookingclassy.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 | 57% | 70% |
| dairy | 4% | 11% |
| fat | 2% | 2% |
| aromatics | 9% | 11% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 2 (2 lb) butternut squashes, (halved and seeds and stringy flesh removed) |
| 27 g | 2 Tbsp olive oil |
| 227 g | 1 (8 oz) granny smith apple, (peeled, cored and chopped) |
| Salt and freshly ground black pepper | |
| 160 g | 1 cup diced yellow onion |
| 6 g | 2 garlic cloves, (minced) |
| 960 g | 4 cups low-sodium chicken broth |
| 4 g | 2 tsp minced fresh sage* |
| 2 g | 1 tsp minced fresh thyme ((optional)) |
| 2 g | 1 tsp minced fresh rosemary ((optional)) |
| 0 g | 1/8 tsp ground nutmeg |
| 54 g | 1/2 cup pecans, (toasted and chopped) |
| 79 g | 1/3 cup heavy cream, (or more to taste) |
Method: 9 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great flavor and easy soup to prepare! I roasted the squash the day before, so it came together super quick. Used homegrown squash from my garden - it was delicious!” — a cook, 5.0★
“Made this delicious soup today. Very tasty! It's definitely a keeper recipe. Thank you.” — a cook, 5.0★