Bobby Flay Roasted Butternut Squash and Saffron Soup Recipe

This Bobby Flay Roasted Butternut Squash and Saffron Soup is a velvety and aromatic recipe, which is a perfect dish for a cozy meal. This elegant soup combines the sweetness of roasted butternut squash with the warm, exotic flavors of saffron and a hint of spicy harissa. Topped with crunchy, homemade almond croutons, it’s a comforting, restaurant-quality dish that’s surprisingly simple to make, ready in about 2 hours.

Bobby Flay Butternut Squash Soup Ingredients

For the Vegetable Stock:

• 1 Spanish onion, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 large carrot, coarsely chopped
• 2 cloves garlic, smashed
• 6 parsley sprigs, 2 sprigs thyme, 1 bay leaf
• 6 black peppercorns
• 6 cups cold water

For the Almond Croutons:

• 4-6 (1/4-inch) slices of French baguette
• Olive oil, for brushing
• Spanish paprika, for sprinkling
• 1/4 cup toasted almonds, coarsely chopped

For the Soup:

• 2 butternut squash, halved and seeded
• 3 tablespoons softened unsalted butter
• 2 teaspoons olive oil
• Pinch of saffron threads
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• Pinch of cloves
• 1/2 cup crème fraîche
• 2 teaspoons harissa
• Finely chopped chives, for garnish
• Salt and freshly ground black pepper

How To Make Bobby Flay Butternut Squash Soup

1. Make the Stock (Optional): In a medium saucepan, combine all the stock ingredients. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain the stock into a bowl, discarding the solids. (For a shortcut, use 6 cups of store-bought low-sodium vegetable broth).
2. Roast the Squash: Preheat the oven to 450°F. Brush the cut sides of the butternut squash halves with the softened butter and season with salt and pepper. Place them cut-side up on a baking sheet, cover with foil, and bake for 20 minutes. Uncover and continue to bake for another 15–20 minutes, until the squash is very tender and lightly caramelized.
3. Simmer the Soup: Scoop the roasted squash flesh into a large saucepan or Dutch oven. Pour in the homemade (or store-bought) vegetable stock and bring to a simmer. Cook for 20 minutes to allow the flavors to meld.
4. Bloom Saffron and Blend: While the soup simmers, heat the 2 teaspoons of olive oil in a tiny pan. Add the saffron and toast for 30 seconds until fragrant. Add 1/4 cup of hot water, bring to a boil, and set aside. Let the soup cool slightly, then carefully puree it using an immersion blender or in batches in a regular blender until completely smooth.
5. Finish and Serve: Return the pureed soup to the pot. Stir in the saffron-infused water, cinnamon, nutmeg, and cloves. Cook for another 10 minutes. Just before serving, remove the soup from the heat and stir in the crème fraîche and harissa. Season to taste with salt and pepper.
6. Make the Croutons: While the soup finishes, preheat the oven to 325°F. Brush the baguette slices with olive oil, sprinkle with paprika, and bake for 5–10 minutes, until golden and crisp. Top the croutons with the toasted almonds.
7. Serve: Ladle the hot soup into bowls and top with the almond croutons and a sprinkle of fresh chives.

Recipe Tips

• How to get the most flavorful soup? The most important secret is to roast the butternut squash until it is tender and has some nice caramelized, brown spots. This brings out its natural sweetness and adds a deep, roasted flavor that you can’t get from just boiling it.
• How to get a perfectly silky, not fibrous, texture? As the recipe notes suggest, do not skip the straining step. After you blend the soup, passing it through a fine-mesh sieve is a classic professional technique that removes any stringy or fibrous bits, guaranteeing a truly velvety, restaurant-quality texture.
• Why bloom the saffron? Toasting the delicate saffron threads briefly in a little oil before adding hot water is a crucial step. It “blooms” the spice, which awakens its full aromatic potential and allows its beautiful color and unique flavor to infuse the entire soup.
• Can I make this ahead of time? Absolutely! This soup is a perfect make-ahead dish. In fact, the flavor often improves on the second day. Store it in an airtight container in the refrigerator and simply reheat it gently on the stove, being careful not to boil it after the crème fraîche has been added.

What To Serve With Butternut Squash Soup

This is a rich and elegant soup that is a wonderful meal on its own. It is perfectly served with the homemade almond croutons, but also fantastic with:

• A slice of crusty, warm bread for dipping.
• A simple grilled cheese sandwich for a classic comfort food pairing.
• A dollop of plain Greek yogurt or extra crème fraîche.

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 3-4 days.
• Freeze: For best results, freeze the soup before adding the crème fraîche. Let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw and reheat gently, then stir in the crème fraîche just before serving.

Butternut Squash Soup Nutrition Facts

• Serving: 1 serving
• Calories: 250 kcal
• Carbohydrate: 28g
• Protein: 4g
• Fat: 14g

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

FAQs

Try More Recipes:

• Bobby Flay Corn Soup Recipe
• Bobby Flay Butternut Squash Soup Recipe
• Bobby Flay French Onion Soup Recipe