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bobby flay butternut squash soup recipe

Bobby Flay Butternut Squash Soup Recipe

Bobby Flay's Butternut Squash Soup has a rich, creamy texture combined with roasted squash and fresh herbs. Yeah, it's pretty much irresistible!
When you're preparing this lovely soup, take the time to properly roast the squash to bring out its natural sweetness.
Don't forget to garnish with toasted pepitas for an extra bit of crunch and flavor.
I also always make sure to blend the soup until it's perfectly smooth for an ideal silky finish!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Soup
Servings: 4

Ingredients

  • 2 tbsp Olive Oil
  • 1 large Onion chopped
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 3 cups Butternut Squash peeled, diced
  • 2 cloves Garlic minced
  • 1 tbsp fresh Sage chopped
  • 1 tsp fresh Rosemary chopped
  • 1/2 tsp fresh Ginger grated
  • 4 cups Vegetable Broth
  • 2 tbsp Fresh Parsley chopped
  • 1/4 cup Pepitas

Instructions

  • Heat olive oil in a large pot over medium flame until it's shimmering.
  • Add the chopped onion, sea salt, and black pepper.
  • Cook for about 5 to 8 minutes until the onion softens.
  • Introduce diced butternut squash, garlic, sage, and rosemary to the pot.
  • Cook, stirring occasionally, for 8 to 10 minutes until the squash begins to soften.
  • Pour in the vegetable broth and grate the ginger into the mixture.
  • Bring it to a gentle simmer and let it cook for about 25 minutes until the squash is tender.
  • Blend the soup until smooth using a hand blender or carefully transferring it to a countertop blender.
  • Taste and adjust the seasoning if necessary.