Grammy's Kitchen · Butternut Squash Soup · Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from www.culinaryhill.com
1 cooks on www.culinaryhill.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 | 97% | 70% |
| dairy | 0% | 11% |
| fat | 3% | 2% |
| aromatics | 22% | 11% |
| salt | 0% | 0% |
| sweetener | 3% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons olive oil |
| 42 g | 2 tablespoons honey |
| 1361 g | 1 large butternut squash (peeled, quartered lengthwise, and seeded (about 3 pounds, see note 1)) |
| 300 g | 2 yellow onions (peeled and quartered) |
| 1 Granny smith apple (peeled, quartered, and cored) | |
| 1200 g | 5 cups chicken broth (or vegetable broth (see note 2)) |
| Salt and freshly ground black pepper | |
| 1 g | 1/4 teaspoon ground nutmeg |
| 121 g | 1/2 cup half-and-half (plus more for drizzling (see note 3)) |
| 1/3 cup pistachios (chopped, for garnish, optional) | |
| fried sage leaves (for garnish, optional (see note 4)) |
Method: 5 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“YUM” — a cook, 5.0★