Follow Your Swallow

Butternut Squash Soup

3

Level 3: Moderately Thick / Liquidised · 35 min · serves 4

Butternut Squash Soup prepared as an illustrative IDDSI Level 3 serving
Serving illustration. Follow the measurements below and run the IDDSI test before serving.

The family’s version

  • Roasted squash soup
  • Pumpkin seeds
  • Herb oil
  • Crusty bread

The Level 3 version

  • 600 g peeled butternut squash, cubed
  • 600 ml low-sodium stock
  • 120 ml cream or coconut milk
  • 1 tbsp butter
  • Pinch of nutmeg
  • Commercial thickener as needed
Convert it
  1. Roast or simmer the peeled squash until it collapses under a fork with no firm edges.
  2. Blend with stock, cream, butter, and nutmeg until glossy and completely smooth.
  3. Strain through a fine sieve to remove any fibers.
  4. Use stock or thickener to reach Level 3, then confirm with the 10 mL syringe flow test at the temperature it will be served.
  5. Serve the Level 3 bowl plain. Seeds, herb leaves, oil pools, and bread stay with the family bowls.
EquipmentBlender, fine sieve, 10 mL syringe
SLP tipSquash thickens as it cools; a bowl that tests correctly hot may need adjusting before it reaches the table.

Before serving: run the spoon tilt and fork drip tests on the finished plate. Recipes guide you to a texture. Only the test confirms it.

Run the guided test →
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