Bobby Flay Butternut Squash Soup Recipe

This easy and comforting Bobby Flay Butternut Squash Soup is perfect for chilly days. Rich and creamy, with hints of ginger and fresh herbs, it’s a warm bowl of fall flavors. Customize it with more or less broth to suit your preferred texture, and top with toasted pepitas and crusty bread for a satisfying touch. This vegan-friendly soup is ready in under an hour.

Bobby Flay Butternut Squash Soup Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• ½ teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• Chopped parsley, toasted pepitas, and crusty bread for serving

How To Make Bobby Flay Butternut Squash Soup

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, a pinch of salt, and a few grinds of pepper. Sauté, stirring occasionally, for 5-8 minutes, until the onion is soft and translucent.
2. Cook the Squash: Add the cubed squash to the pot and continue to cook for another 8-10 minutes, stirring occasionally, until it begins to soften and get some color.
3. Bloom the Herbs and Spices: Add the minced garlic, chopped sage, rosemary, and grated ginger to the pot. Cook, stirring constantly, for 30 seconds to 1 minute, until everything is very fragrant.
4. Simmer the Soup: Pour in 3 cups of the vegetable broth, bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 20-30 minutes, or until the squash is very tender and can be easily pierced with a fork.
5. Blend Until Smooth: Let the soup cool slightly. Use an immersion blender to puree the soup directly in the pot until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
6. Finish and Serve: If the soup is too thick for your liking, stir in the remaining 1 cup of broth until you reach your desired consistency. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and toasted pepitas, with a side of crusty bread for dipping.

Recipe Tips

• How to get the most flavor? The most important secret is to “bloom” the aromatics. Sautéing the garlic, sage, rosemary, and ginger in the hot oil for a minute before adding the liquid toasts the ingredients, which unlocks their full aromatic potential and creates a much deeper, more complex flavor in the final soup.
• How to get a super creamy soup? An immersion (stick) blender is the easiest and safest tool for pureeing hot soup. If you are using a regular blender, it is crucial to be very careful. Work in small batches, do not overfill the blender, and leave the lid slightly ajar (covering the opening with a kitchen towel) to allow steam to escape and prevent pressure from building up.
• Can I make this soup ahead of time? Absolutely! This soup is a perfect make-ahead dish. In fact, the flavor often improves on the second day after the ingredients have had time to meld. Store it in an airtight container in the refrigerator and simply reheat it gently on the stove.
• What’s the easiest way to handle the squash? To make peeling and cubing the tough butternut squash easier, you can pierce it a few times with a knife and microwave it for 3-5 minutes, or roast it in the oven for about 10-15 minutes. This will soften the skin just enough to make it much easier to peel and cut.

What To Serve With Butternut Squash Soup

This is a hearty and satisfying soup that is a wonderful light meal on its own. It is perfectly served with:

• A slice of crusty, warm bread or a classic grilled cheese sandwich for dipping.
• A simple green salad with a tart vinaigrette.
• A dollop of sour cream, plain yogurt, or a swirl of coconut cream to add extra richness.
• Crispy, salty bacon or pancetta crumbled on top for a savory contrast.

How To Store Butternut Squash Soup

• Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 5 days.
• Freeze: This soup freezes very well. Let it cool completely, then transfer it to freezer-safe containers, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Butternut Squash Soup Nutrition Facts

• Serving: 1/6th of recipe
• Calories: 280 kcal
• Carbohydrates: 35g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 2g
• Sugar: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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