Hamdi Saidani Bobby Flay Butternut Squash Soup is crafted with olive oil, onion, sea salt, butternut squash, garlic, sage, rosemary, ginger, veggie broth, black pepper, parsley, pepitas, and crusty bread this recipe demands 60 minutes and yields 6-8 servings.
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🧡Why You’ll Love Butternut Squash Soup Recipe
- Warm and Comforting: Bobby Flay’s Butternut Squash Soup brings warmth to chilly days or cozy nights, embracing you with each spoonful.
- Nutritious and Flavorful: Packed with the goodness of butternut squash, this soup bursts with flavor while delivering essential vitamins and minerals.
- Easy Preparation: Simple ingredients and clear instructions make this recipe a snap, even for beginners in the kitchen.
❓ What Is Bobby Flay Butternut Squash Soup Recipe?
Bobby Flay Butternut Squash Soup is a creamy and aromatic dish made by sautéing onions and garlic, then simmering cubed butternut squash with fresh sage, rosemary, and ginger in vegetable broth until tender. Blended until smooth.
🌰Bobby Flay Butternut Squash Soup Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 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
- Freshly ground black pepper
For serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
🥣 How To Make Bobby Flay Butternut Squash Soup
- Heat oil in a large pot over medium heat.
- Add chopped onion, salt, and pepper. Sauté until onion is soft (5-8 mins).
- Stir in diced squash and cook until it starts to soften (8-10 mins), stirring occasionally.
- Add minced garlic, chopped sage, rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant.
- Pour in 3 cups of broth, bring to a boil, then cover and simmer until squash is tender (20-30 mins).
- Let it cool slightly, then blend until smooth. If it’s too thick, add more broth. Season and serve with parsley, pepitas, and crusty bread.
💭Recipe Tips
- Use a sharp knife and a stable cutting surface when peeling and cubing the butternut squash to prevent accidents.
- For easier peeling, you can also roast the squash in the oven for about 10 minutes before peeling and cubing.
- Be cautious when blending hot soup; allow it to cool slightly before blending to prevent splattering.
🥗What To Serve With Butternut Squash Soup?
Serve Butternut Squash Soup with crusty bread, fresh salad, roasted vegetables, a hearty sandwich, or light quinoa salad.
🎚 How To Store Leftovers Butternut Squash Soup?
- In the fridge: Store leftovers in an airtight container for up to 3 to 4 days.
- In the freezer: Freeze in freezer-safe containers for up to 3 months.
🥵How To Reheat Leftovers Butternut Squash Soup?
- In the microwave: Reheat leftovers butternut squash soup on high for 2-3 minutes, stirring halfway through.
- On the stove: Reheat leftovers butternut squash soup gently over medium heat for 1 minute, stirring occasionally until warmed through.
FAQ’S:
How Can I Make Butternut Squash Soup Thicker?
To make Butternut Squash Soup thicker, you can simmer it for longer to reduce the liquid and concentrate the flavors, you can add less broth initially or blend in cooked potatoes or beans to thicken the soup.
Can I Make Butternut Squash Soup Without Ginger?
Yes, you can make Butternut Squash Soup without ginger simply omit the grated fresh ginger from the recipe. The soup will still have plenty of flavor from the other herbs and spices.
Can I Use An Immersion Blender Instead Of A Regular Blender?
Yes, you can use an immersion blender instead of a regular blender to blend the soup directly into the pot. This method is convenient and reduces the need for transferring hot liquid.
Can I Make Butternut Squash Soup Without Onions?
Yes, you can make Butternut Squash Soup without onions simply omit the chopped onion from the recipe. The soup will still be flavorful thanks to the other herbs and spices used.
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Bobby Flay Butternut Squash Soup Nutrition Facts
- Calories: 110
- Total Fat: 3.5g
- Saturated Fat: 1.6g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 1.2g
- Cholesterol: 8.7mg
- Sodium: 240mg
- Total Carbohydrates: 17g
- Dietary Fiber: 3.8g
- Sugars: 4.6g
- Protein: 4.2g
- Potassium: 464.7mg
Bobby Flay Butternut Squash Soup
Description
Bobby Flay Butternut Squash Soup is crafted with olive oil, onion, sea salt, butternut squash, garlic, sage, rosemary, ginger, veggie broth, black pepper, parsley, pepitas, and crusty bread this recipe demands 60 minutes and yields 6-8 servings.
Ingredients
For serving
Instructions
- Heat oil in a large pot over medium heat.
- Add chopped onion, salt, and pepper. Sauté until onion is soft (5-8 mins).
- Stir in diced squash and cook until it starts to soften (8-10 mins), stirring occasionally.
- Add minced garlic, chopped sage, rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant.
- Pour in 3 cups of broth, bring to a boil, then cover and simmer until squash is tender (20-30 mins).
- Let it cool slightly, then blend until smooth. If it’s too thick, add more broth. Season and serve with parsley, pepitas, and crusty bread.
Notes
- Use a sharp knife and a stable cutting surface when peeling and cubing the butternut squash to prevent accidents.
For easier peeling, you can also roast the squash in the oven for about 10 minutes before peeling and cubing.
Be cautious when blending hot soup; allow it to cool slightly before blending to prevent splattering.