Grammy's Kitchen · Butternut Squash Soup · Thai Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
11 cooks on www.cookingclassy.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 126% | 70% |
| dairy | 20% | 11% |
| fat | 2% | 2% |
| aromatics | 14% | 11% |
| salt | 0% | 0% |
| acid | 1% | 0% |
| sweetener | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 Tbsp olive oil |
| 150 g | 1 medium yellow onion, (chopped (1 1/2 cups)) |
| 9 g | 3 cloves garlic, (minced (1 Tbsp)) |
| 6 g | 1 Tbsp peeled and minced ginger |
| 23 g | 1 1/2 Tbsp Thai red curry paste |
| 1200 g | 5 cups low-sodium chicken broth |
| 1134 g | 1 (2 1/2 lb) butternut squash, (peeled, seeded and diced into 3/4-inch cubes) |
| 13 g | 1 Tbsp brown sugar |
| Salt | |
| 226 g | 1 cup (full fat) coconut milk, (divided) |
| 15 g | 1 Tbsp fresh lime juice |
| 73 g | 1/2 cup chopped honey roasted or unsalted peanuts, (for serving) |
| 25 g | 1/4 cup chopped fresh cilantro, (for serving) |
| Red pepper flakes, (for serving (optional)) |
Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Soups on! Cooking in my crockpot cause it’s easier. The squash peeled easily with my veggie peeler and cubed with my Cutco knife which I use for harder tasks. Only took a few minutes in all. Didn’t need the oven or microwave for help. I guess I have the right ” — a cook, 5.0★
“I didn’t have curry paste, but looked up a recipe to make it with some items I had. The overall recipe to make this soup was so simple and delicious. Thank you for sharing! I will definitely be checking out some more recipes by you!” — a cook, 5.0★