Grammy's Kitchen · Butternut Squash Soup · Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
187 cooks on www.onceuponachef.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 146% | 70% |
| dairy | 14% | 11% |
| fat | 0% | 2% |
| aromatics | 13% | 11% |
| salt | 1% | 0% |
| sweetener | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 2 1/2 pounds pre-cut butternut squash, (7 to 8 cups, cubed (see note)) |
| 120 g | 1 red bell pepper, (roughly chopped) |
| 150 g | 1 medium yellow onion, (roughly chopped) |
| 9 g | 3 cloves garlic, (smashed and peeled) |
| 1656 g | 7 cups water |
| 18 g | 1 tablespoon salt |
| 25 g | 2 tablespoons sugar |
| 178 g | 3/4 cup heavy cream, (plus more for serving) |
| 2 g | 1 teaspoon chopped fresh thyme ((or 1 teaspoon curry powder for a different flavor profile)) |
Method: 2 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this for my Mother, it was my first soup outside of traditional chicken noodle. The transition of this soup, from blend: to adding cream, was… amazing! They way you taste the vegetables before cream and how much adding the cream turns it into thay well-kn” — a cook, 5.0★
“Hi Jenn - I love your recipes and your butternut squash soup is no exception. However, 1.7 litres of water is way too much liquid. In your step by step instructions your direction is to add just enough water to cover the vegetables and this is what needs to ” — a cook, 3.0★