Description
Bobby Flay’s butternut squash soup delivers rich autumn comfort with sophisticated culinary flair. Mediterranean herbs and roasted squash create a luxurious blend that warms hearts and delights palates, inviting you to savor each spoonful of seasonal goodness.
Ingredients
Scale
Vegetables and Aromatics:
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon grated fresh ginger
Herbs and Seasonings:
- 1 tablespoon chopped fresh sage
- 0.5 tablespoon minced fresh rosemary
- 0.5 teaspoon sea salt
- Freshly ground black pepper
Liquids and Garnishes:
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cups vegetable broth
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- In a generously sized pot, warm the olive oil over medium-low temperature until it shimmers slightly.
- Introduce finely chopped onions, sprinkling with kosher salt and freshly cracked black pepper. Sauté for 6 to 7 minutes until translucent and fragrant.
- Incorporate diced butternut squash, stirring occasionally and allowing it to caramelize and soften for 9 to 10 minutes.
- Tumble in freshly minced sage leaves, finely chopped rosemary, grated ginger, and crushed garlic cloves. Stir to distribute aromatics evenly.
- Pour 3 cups (24 fluid ounces) of water into the pot, creating a gentle simmer. Allow ingredients to meld for 45 seconds, releasing their essential oils.
- Cover the pot, reduce heat to low, and let the mixture gently bubble for 25 to 35 minutes until squash becomes completely tender and begins to break down.
- Remove from heat and let cool for 5 minutes. Transfer soup in batches to a high-powered blender, processing until silky smooth. If consistency seems too thick, gradually add up to 1 cup (8 fluid ounces) additional water.
- Taste and adjust seasoning with extra salt and pepper as needed. Garnish with toasted pumpkin seeds, chopped fresh parsley, and serve alongside crusty artisan bread.
Notes
- Select winter squash at peak ripeness for maximum sweetness and rich flavor profile.
- Roast butternut squash cut-side down to caramelize natural sugars and enhance depth of taste.
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Blend soup in batches for smooth, creamy consistency without overwhelming blender capacity.
- Store leftover soup in airtight containers, refrigerating within two hours of cooking.
- Reheat gently on stovetop, stirring occasionally to prevent scorching and maintain silky texture.
- Freeze soup flat in freezer bags for up to three months, preserving nutritional value and taste.
- Garnish with toasted pumpkin seeds or crispy sage leaves for added crunch and visual appeal.
- Pair with crusty bread or grilled cheese for a comforting, complete meal experience.
- Use wooden spoon when stirring to prevent scratching delicate pot surfaces during preparation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 2g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg