Why You’ll Love This Recipe
This Butternut Squash Soup is sure to become a favorite for many reasons:
- Comforting and Rich – The creamy texture combined with the sweetness of the squash and savory spices makes this soup feel like a warm, comforting hug in a bowl.
- Simple Ingredients – With ingredients like butternut squash, carrots, and potatoes, this soup is both hearty and flavorful, yet easy to prepare.
- Customizable – You can adjust the spices and creaminess to your liking, making it easy to personalize to your taste.
- Versatile – Perfect for any occasion, whether you’re serving it as an appetizer for a special dinner or as a cozy meal on a cold evening.
- Gordon Ramsay’s Touch – As expected from Gordon Ramsay, the balance of flavors and textures in this soup is exceptional, ensuring a restaurant-quality experience at home.
Ingredients
To make Gordon Ramsay’s Butternut Squash Soup, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 medium potato, peeled and chopped
- 4 cups vegetable stock
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
- 1/2 cup heavy cream
- Fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Follow these steps to create your delicious Gordon Ramsay Butternut Squash Soup:
Step 1: Sauté the Aromatics
- Heat the Olive Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Cook the Onion: Add the chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for another minute, allowing the garlic to become fragrant.
Step 2: Add the Vegetables
- Add the Squash, Carrot, and Potato: Add the peeled and chopped butternut squash, carrot, and potato to the pot. Stir everything together, making sure the vegetables are well-coated with the oil and garlic mixture.
Step 3: Simmer the Soup
- Add the Vegetable Stock: Pour in the 4 cups of vegetable stock and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender when pierced with a fork.
Step 4: Spice It Up
- Add Spices: Add the ground cumin, ground nutmeg, salt, and pepper to the pot. Stir well to combine.
Step 5: Blend the Soup
- Purée the Soup: Use an immersion blender to purée the soup until it’s smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Step 6: Add Cream and Reheat
- Add Heavy Cream: Return the soup to the pot and stir in the 1/2 cup of heavy cream. Reheat the soup over low heat for a few minutes, just until it’s warmed through.
- Taste and Adjust: Taste the soup and adjust the seasoning with more salt or pepper if needed.
Step 7: Garnish and Serve
- Garnish: Ladle the soup into bowls and garnish with fresh parsley before serving.
Servings and Timing
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4-6 servings
Variations
- Spicy Kick: For an extra kick, add a pinch of cayenne pepper or chili flakes along with the cumin and nutmeg to give the soup some heat.
- Dairy-Free Option: Substitute the heavy cream with coconut milk or a plant-based cream to make the soup dairy-free.
- Add Toasted Seeds: Top the soup with toasted pumpkin seeds for added crunch and flavor.
- Swap Vegetables: Feel free to swap or add other root vegetables like sweet potatoes or parsnips for a unique twist on the flavor.
Storage/Reheating
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the soup on the stovetop over low heat, adding a bit more vegetable stock or water to adjust the consistency if needed.
FAQs
1. Can I use frozen butternut squash?
Yes, frozen butternut squash can be used as a substitute for fresh. Just be sure to thaw and drain it properly before cooking.
2. Can I freeze the soup?
Yes, you can freeze this soup. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. To reheat, thaw it in the refrigerator overnight and reheat on the stovetop.
3. Can I make this soup vegan?
Yes, you can make this soup vegan by using vegetable stock and substituting the heavy cream with coconut milk or a vegan cream alternative.
4. Can I use a regular blender instead of an immersion blender?
Yes, if you don’t have an immersion blender, you can transfer the soup to a regular blender in batches. Just be cautious when blending hot liquids.
5. How can I make the soup thicker?
If you want a thicker soup, you can cook the soup for a bit longer to reduce the liquid or add a little more potato to the mixture.
6. Can I add more spices to the soup?
Absolutely! Feel free to experiment with other spices like cinnamon, paprika, or ginger to add more depth and warmth to the flavor.
7. Can I add protein to the soup?
Yes! You can add cooked chicken, or even lentils to the soup to make it heartier.
8. Can I use regular cream instead of heavy cream?
Yes, you can use regular cream, but heavy cream will give the soup a richer texture. You can also try using half-and-half as a lighter alternative.
9. Can I make this soup without the cream?
Yes, you can omit the cream for a lighter version of the soup. If you prefer, you can blend in a little extra potato or use coconut milk for creaminess.
10. How can I make the soup smoother?
For an ultra-smooth texture, you can pass the soup through a fine mesh strainer after blending to remove any remaining solids.
Conclusion
Gordon Ramsay’s Butternut Squash Soup is a comforting and flavorful dish that is sure to warm you up on a cold day. With its velvety texture, perfect balance of spices, and creamy finish, it’s a recipe that’s both satisfying and easy to make. Whether you’re serving it as a starter or enjoying it as a light meal, this soup is bound to become a favorite in your kitchen!
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Gordon Ramsay Butternut Squash Soup: A Velvety, Comforting Delight
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Gordon Ramsay’s Butternut Squash Soup is a rich, velvety soup made with roasted squash, sweet spices, and creamy texture, making it the perfect comfort food. Ideal for chilly days or as a dinner party starter, this soup is both flavorful and satisfying.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium butternut squash, peeled and chopped
1 large carrot, peeled and chopped
1 medium potato, peeled and chopped
4 cups vegetable stock
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
Salt to taste
Pepper to taste
1/2 cup heavy cream
Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes, until soft and translucent.
- Stir in minced garlic and cook for another minute until fragrant.
- Add chopped butternut squash, carrot, and potato to the pot. Stir to coat the vegetables with oil and garlic.
- Pour in vegetable stock, bring to a boil, then reduce heat to low. Simmer for 20 minutes, or until vegetables are tender.
- Add ground cumin, nutmeg, salt, and pepper. Stir well to combine.
- Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a regular blender.
- Stir in heavy cream and heat for a few minutes until warmed through. Taste and adjust seasoning if needed.
- Serve the soup garnished with fresh parsley.
Notes
For a spicier twist, add cayenne pepper or chili flakes along with the cumin.
For a dairy-free version, use coconut milk or plant-based cream instead of heavy cream.
Top the soup with toasted pumpkin seeds for added texture.
Swap out some of the vegetables like sweet potatoes or parsnips for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Soup
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 25mg
