Grammy's Kitchen · Butternut Squash Soup · Coconut Curry Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from www.skinnytaste.com
It ranks #48 of 49 for body among the butternut squash soup recipes we compared. 35 cooks on www.skinnytaste.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 209% | 70% |
| dairy | 50% | 11% |
| fat | 1% | 2% |
| aromatics | 18% | 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.
| 4 g | 1 teaspoon olive oil |
| 1 g | 1/2 teaspoon roasted cumin |
| 3 g | 1 1/2 teaspoons garam masala |
| 4 g | 2 teaspoons madras curry powder |
| 75 g | 1/2 medium onion (minced) |
| 6 g | 2 cloves garlic (minced) |
| 454 g | 16 ounces butternut squash (about 2 cups chopped and peeled ) |
| 226 g | 1 cup canned light coconut milk |
| 720 g | 3 cups vegetable broth ( or chicken broth (use less for a thicker soup)) |
| kosher salt and fresh black pepper ( to taste) | |
| chopped fresh cilantro (optional for garnish) |
Method: 6 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've used a few different butternut squash soup recipes but this one was my favorite so far and one of the simplest and quickest to make with ingredients I already had in the pantry. Peeling the squash is messy and kind of a pain, so I might just try roasting ” — a cook, 5.0★
“The flavor of this soup is amazing! And it was even better the second day. As described, it’s on the thinner side so next time (and yes there will be plenty of next times) I will use more squash. My only deviation to the recipe was I used regular coconut milk-” — a cook, 5.0★