Grammy's Kitchen · Butternut Squash Soup · Creamy Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
85 cooks on www.lecremedelacrumb.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 | 27% | 11% |
| fat | 3% | 2% |
| aromatics | 10% | 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.
| 1361 g | 3 pounds butternut squash (cubed) |
| 41 g | 3 tablespoons olive oil |
| 480 g | 2 cups vegetable or chicken stock (more as needed) |
| 61 g | 1 large carrot (peeled and chopped) |
| 1 green apple (peeled and chopped) | |
| 120 g | 1 red bell pepper (seeded and chopped) |
| 150 g | 1 white or yellow onion (diced) |
| 40 g | 1 stalk celery (chopped) |
| 8 g | 1 tablespoon minced garlic |
| 6 g | 1 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon pepper (or to taste) |
| 1 g | 1/2 teaspoon smoked paprika (optional) |
| 425 g | 2 15-ounce cans unsweetened coconut milk |
| optional garnishes: dried cranberries, sunflower seeds, parsley or thyme, pepitas or roasted pumpkin seeds, black pepper, parmesan cheese, smoked paprika |
Method: 4 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This soup was fantastic 😋. The only thing I changed was to add about 1/4 t. and another 1/2 t. salt. Topped with date pieces, parmesan and pepitas. Excellent!!” — a cook, 5.0★
“I tried this recipe last night, it was delicious, even my 12 year old grandson tried and liked. Sorry that it wasn't any left for next day lunch.😆” — a cook, 5.0★