Grammy's Kitchen · Butternut Squash Soup · Tom Kha Gai Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from minimalistbaker.com
47 cooks on minimalistbaker.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 | 116% | 70% |
| dairy | 34% | 11% |
| fat | 0% | 2% |
| aromatics | 0% | 11% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1100 g | 1 small butternut squash ((skin and seeds removed & cubed)) |
| 397 g | 1 14-oz. can light coconut milk |
| 960 g | 4 cups low-sodium veggie broth (DIY or store-bought) |
| 1 small shallot ((thinly sliced)) | |
| 1 g | 1 small knob fresh ginger ((grated // 1 knob yields ~ 3 Tbsp)) |
| 2 stalks lemongrass ((cut into 6-inch pieces for easy removal before serving)*) | |
| 70 g | 1 cup mushrooms ((sliced)) |
| 17 g | 1 Tbsp fish sauce ((optional)) |
| 1 g | 1/2 medium Thai chili or serrano pepper ((thinly sliced, seeds mostly removed)) |
| For serving: lime (quartered), fresh chopped cilantro and basil for garnish |
Method: 6 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Loved this Thai inspired version. We cooked shrimp on the side to add. Marinated it in garlic, serrano, ginger, lemongrass paste, lime, EVOO, onion, and salt/pepper. Next time I want to add rice noodles or kelp noodles plus strain out some of the garlic/ginger” — a cook, 5.0★
“2 feet of snowfall out there so I decided it was a great day for warm, spicy and nourishing soup- my roommate is vegan so I found your recipe and followed pretty exactly. Loved the lime (really brings out other flavors) and the only things I might change are u” — a cook, 5.0★