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Bobby Flay's Butternut Squash Soup - recipe card

Bobby Flay’s Butternut Squash Soup

  • Author: Anabelle Mclean
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 4 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

velvety, slightly sweet butternut squash soup with a hint of smoky chipotle and warm spices. Finished with a swirl of maple crème fraîche and toasted pepitas, it’s an elegant yet comforting bowl perfect for fall and winter.

Ingredients

Scale
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, roughly chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp chipotle chili powder (or to taste)
  • 2 lb butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6 cups)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup heavy cream (optional, for richness)
  • For the maple crème fraîche:
  • 1/4 cup crème fraîche or sour cream
  • 1 tbsp pure maple syrup
  • For garnish:
  • 1/4 cup pepitas (pumpkin seeds), toasted
  • 2 tbsp fresh cilantro or parsley, chopped

Instructions

  1. Melt the butter with the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Do not let it brown; reduce heat if needed.
  2. Add the garlic and ginger and cook until fragrant, about 1 minute. Stir in the cumin, cinnamon, nutmeg, and chipotle chili powder and cook for 30 seconds to toast the spices, which deepens their flavor.
  3. Add the butternut squash cubes and stir to coat with the spices. Cook for 2 minutes, then pour in the broth and add the kosher salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the squash is very tender and easily pierced with a knife, about 20-25 minutes.
  4. While the soup simmers, make the maple crème fraîche: In a small bowl, whisk together the crème fraîche and maple syrup until smooth. Refrigerate until ready to use.
  5. Toast the pepitas in a dry skillet over medium heat until they start to pop and turn golden, about 3-4 minutes. Set aside.
  6. Once the squash is tender, remove the pot from the heat. Use an immersion blender to purée the soup directly in the pot until completely smooth. Alternatively, carefully transfer in batches to a blender and blend until smooth, then return to the pot.
  7. If using heavy cream, stir it in now. Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, thin with a little more broth or water to desired consistency.
  8. Ladle the soup into warm bowls. Drizzle with the maple crème fraîche and sprinkle with toasted pepitas and chopped cilantro or parsley. Serve immediately.

Notes

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Freezing: Freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator. Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, until hot. Do not boil. If frozen, thaw completely before reheating. The maple crème fraîche is best made fresh, but can be stored in the refrigerator for up to 3 days.

Nutrition

  • Calories: 310
  • Sugar: 14g
  • Sodium: 750mg
  • Unsaturated Fat: 7g
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 30mg

Keywords: Bobby Flay butternut squash soup, butternut squash soup, creamy butternut squash soup, fall soup recipe, chipotle butternut soup, roasted butternut squash soup, easy squash soup, healthy soup recipe, Thanksgiving soup, winter soup, maple crème fraîche, pepitas garnish

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Find it online: https://bellesbestbites.com/bobby-flays-butternut-squash-soup/