Bobby Flay Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons

This delicious soup combines the sweetness of roasted butternut squash with the warm flavors of saffron, creating a creamy and comforting dish. Topped with crunchy almond croutons, it’s the perfect dish for a cozy meal.

Ingredients Needed:

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

Soup:

• 2 butternut squash, halved and seeded
• 3 tablespoons softened unsalted butter
• Salt and pepper
• Vegetable stock, recipe above
• 2 teaspoons olive oil
• Pinch saffron
• 1/4 cup hot water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• Pinch cloves
• 1/2 cup creme fraiche
• 2 teaspoons harissa
• Almond croutons
• Finely chopped chives

Toasted Almond Croutons:

• French baguette, cut into 1/4-inch slices.
• Olive oil
• Spanish paprika
• 1/4 cup toasted almonds, coarsely chopped

How To Make Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons?

1. Make the Stock: Add all stock ingredients to a medium saucepan and simmer for 1 hour. Strain into a bowl.
2. Make the Soup: Preheat the oven to 450°F. Brush the butternut squash halves with butter, season with salt and pepper, and bake covered for 20 minutes. Uncover and bake for another 15–20 minutes, until tender. Scoop the squash into a saucepan with the stock and simmer for 20 minutes. Blend and strain the soup. Heat olive oil in a pan, add saffron, cook for 30 seconds, add hot water, and bring to a boil. Stir saffron into the soup with spices, then cook for 10 minutes. Stir in creme fraiche and harissa, and season with salt and pepper. Ladle soup into bowls and top with croutons and chives.
3. Make the Croutons: Preheat oven to 325°F. Brush bread slices with olive oil and sprinkle with paprika. Bake for 5–10 minutes, until golden, then top with toasted almonds.

Recipe Tips:

• Use Fresh Butternut Squash: For the best flavor and texture, always use fresh butternut squash instead of frozen. Roasting the squash will bring out its natural sweetness.
• Don’t Skip the Straining Step: After blending the soup, strain it through a fine sieve to remove any fibrous bits. This will make your soup extra smooth and creamy.
• Watch the Saffron: Saffron is strong, so be careful not to use too much. A pinch is enough to give the soup a beautiful color and delicate flavor.
• Customize the Spices: Adjust the spices to your liking. If you prefer a spicier soup, add more harissa. If you like it milder, cut back on the cinnamon and cloves.
• Make the Croutons Crunchy: Toast the bread slices until they’re crispy but not burnt. The crunchy almond topping will add the perfect texture contrast to the creamy soup.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover soup cool to room temperature before storing it in an airtight container. Keep it in the fridge for up to 3 days.
• Freeze: After cooling, place the soup in a freezer-safe container and freeze for up to 3 months.
• Reheat: Pour the soup into a saucepan and heat over medium heat for 5–7 minutes, stirring occasionally, until it’s hot.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 500mg
• Potassium: 600mg
• Total Carbohydrate: 28g
• Dietary Fiber: 6g
• Sugars: 12g
• Protein: 4g

Try More Bobby Flay Recipes:

• Bobby Flay Butternut Squash Soup
• Bobby Flay Butternut Squash Soup​
• Bobby Flay Chicken Soup

Bobby Flay Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons

Author: Mohamed Shili Cooking Method:Roasting Cuisine:American Courses:Soups Recipe Keys: R Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:250 kcal Best Season:Suitable throughout the year

Description

This delicious soup combines the sweetness of roasted butternut squash with the warm flavors of saffron, creating a creamy and comforting dish. Topped with crunchy almond croutons, it’s the perfect dish for a cozy meal.

Ingredients

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

Soup:

• 2 butternut squash, halved and seeded
• 3 tablespoons softened unsalted butter
• Salt and pepper
• Vegetable stock, recipe above
• 2 teaspoons olive oil
• Pinch saffron
• 1/4 cup hot water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• Pinch cloves
• 1/2 cup creme fraiche
• 2 teaspoons harissa
• Almond croutons
• Finely chopped chives

Toasted Almond Croutons:

• French baguette, cut into 1/4-inch slices.
• Olive oil
• Spanish paprika
• 1/4 cup toasted almonds, coarsely chopped

Instructions

1. Make the Stock: Add all stock ingredients to a medium saucepan and simmer for 1 hour. Strain into a bowl.
2. Make the Soup: Preheat the oven to 450°F. Brush the butternut squash halves with butter, season with salt and pepper, and bake covered for 20 minutes. Uncover and bake for another 15–20 minutes, until tender. Scoop the squash into a saucepan with the stock and simmer for 20 minutes. Blend and strain the soup. Heat olive oil in a pan, add saffron, cook for 30 seconds, add hot water, and bring to a boil. Stir saffron into the soup with spices, then cook for 10 minutes. Stir in creme fraiche and harissa, and season with salt and pepper. Ladle soup into bowls and top with croutons and chives.
3. Make the Croutons: Preheat oven to 325°F. Brush bread slices with olive oil and sprinkle with paprika. Bake for 5–10 minutes, until golden, then top with toasted almonds.

Notes

• Use Fresh Butternut Squash: For the best flavor and texture, always use fresh butternut squash instead of frozen. Roasting the squash will bring out its natural sweetness.
• Don’t Skip the Straining Step: After blending the soup, strain it through a fine sieve to remove any fibrous bits. This will make your soup extra smooth and creamy.
• Watch the Saffron: Saffron is strong, so be careful not to use too much. A pinch is enough to give the soup a beautiful color and delicate flavor.
• Customize the Spices: Adjust the spices to your liking. If you prefer a spicier soup, add more harissa. If you like it milder, cut back on the cinnamon and cloves.
• Make the Croutons Crunchy: Toast the bread slices until they’re crispy but not burnt. The crunchy almond topping will add the perfect texture contrast to the creamy soup.

Keywords:Bobby Flay Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons