Grammy's Kitchen · Butternut Squash Soup · Crockpot Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from www.wellplated.com
It ranks #4 of 49 for body among the butternut squash soup recipes we compared. 92 cooks on www.wellplated.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 | 32% | 70% |
| dairy | 15% | 11% |
| fat | 1% | 2% |
| aromatics | 6% | 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.
| 14 g | 1 tablespoon extra-virgin olive oil |
| 150 g | 1 medium yellow onion (chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total)) |
| 2722 g | 2 medium butternut squash (about 6 pounds total) |
| 2 medium apples | |
| 480 g | 2 cups low-sodium vegetable broth or low-sodium chicken broth |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon ground nutmeg |
| 1 g | 1/4 teaspoon ground black pepper |
| 1 g | 1/4 teaspoon cayenne pepper |
| 397 g | 3/4 cup light coconut milk ((may use up to 1 1/2 cups from one 14-ounce can)) |
| Toasted pumpkin seeds | |
| Chopped fresh sage | |
| Coconut cream, coconut yogurt (for dairy free), or regular nonfat Greek yogurt (if dairy free isn’t a priority) |
Method: 4 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just made for the first time-used butternut squash and carrots. I didn't use the coconut milk and subbed the Veg stock instead. I added >tsp pure maple syrup and a dash of cinnamon. Wonderful soup! I cut up some Gruyere cheese and used as a topping. I thi” — a cook, 5.0★
“I doubled the spices for a more robust flavoring to the soup. And I also added carrots. It’s easy to make, and quite tasty! And I am happy that it will fit all the dietary needs of my family. We will have ours with salad and a crusty croutons.” — a cook, 5.0★