Grammy's Kitchen · Butternut Squash Soup · Roasted Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from www.isabeleats.com
9 cooks on www.isabeleats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 106% | 70% |
| dairy | 0% | 11% |
| fat | 3% | 2% |
| aromatics | 23% | 11% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds precut butternut squash ((or about 2 small-medium whole butternut squash, cubed and peeled)) |
| 300 g | 2 medium yellow onions, (roughly chopped) |
| 27 g | 2 tablespoons olive oil |
| 3 g | 1 1/2 teaspoon dried rubbed sage |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon celery seed |
| 1 g | 1/2 teaspoon dried thyme |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 1 g | 1/4 teaspoon smoked paprika |
| 14 g | 1 tablespoon unsalted butter (or other cooking fat) |
| 17 g | 2 tablespoons minced garlic ((about 6 cloves)) |
| 1440 g | 6 cups vegetable or chicken stock |
| roasted pepitas, Mexican crema or sour cream, fresh herbs |
Method: 10 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I haven't made this BN Squash soup yet, but I have another recipe I've been making for years and you don't need to peel the squash. I make muffins with raw BN squash and don't peel it. You can roast it skin on and eat it. No hassle and less waste. Fran” — a cook, 3.0★
“Great recipe! I made a large batch so I can freeze for the winter. I did add a little nutmeg and cinnamon at the very end to give it an earthy autumn taste. Thank you for sharing, Lizzy Tubac, AZ” — a cook, 5.0★