Creamy Butternut Squash Soup
Gordon Ramsay Butternut Squash Soup Recipe
Gordon Ramsay Butternut Squash Soup is a rich and creamy dish that celebrates the flavors of autumn. Combining the natural sweetness of butternut squash with hearty vegetables and warming spices, this soup is comforting, nutritious, and perfect for any occasion. Whether you’re hosting a dinner party or just looking to warm up on a chilly evening, this recipe is sure to impress.
Why Make This Recipe
This butternut squash soup stands out because of its velvety texture and the depth of flavor brought by spices like cumin and nutmeg. It’s easy to prepare, making it a great choice for both novice cooks and seasoned chefs. Additionally, butternut squash is packed with vitamins, making this soup a healthy option for everyone. The addition of heavy cream adds a luxurious quality, transforming a simple vegetable soup into an indulgent experience.
How to Make Gordon Ramsay Butternut Squash Soup
Follow this easy guide to prepare Gordon Ramsay’s famous butternut squash soup that serves as a perfect starter or main dish.
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
Directions
- Heat two tablespoons of olive oil in a large pot over medium heat.
- Add one large chopped onion to the pot and sauté for about five minutes, or until soft and translucent.
- Stir in two minced garlic cloves and cook for another minute until fragrant.
- Add one medium butternut squash, one large carrot, and one medium potato to the pot. Stir to coat the vegetables with the oil and garlic.
- Pour in four cups of vegetable stock and bring everything to a boil.
- Once boiling, reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender.
- Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg. Season with salt and pepper to taste.
- Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a regular blender.
- Return the soup to the pot and stir in half a cup of heavy cream.
- Reheat gently on low until warmed through. Adjust seasoning if necessary.
- Ladle into bowls and garnish with fresh parsley before serving.
How to Serve Gordon Ramsay Butternut Squash Soup
Serve this delicious soup hot in individual bowls. It pairs wonderfully with crusty bread or toasted sourdough for dipping. For a touch of elegance, complete the dish with a drizzle of extra heavy cream or a sprinkle of roasted pumpkin seeds.
How to Store Gordon Ramsay Butternut Squash Soup
To store leftovers, allow the soup to cool completely, then transfer it to an airtight container. The soup can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Tips to Make Gordon Ramsay Butternut Squash Soup
- For a deeper flavor, roast the butternut squash and other vegetables in the oven before adding them to the pot.
- Adjust the spices to your preference; try adding a pinch of cinnamon or cayenne pepper for a different twist.
- A splash of apple cider vinegar can enhance the flavor profile and add a nice tang.
Variations
- Substitute the heavy cream with coconut milk for a dairy-free version.
- Add other seasonal vegetables such as sweet potatoes or parsnips for extra depth.
- Spice it up with chili flakes or fresh ginger for a warming kick.
FAQs
1. Can I make this soup in advance?
Yes, this soup can be made ahead of time and stored in the fridge or freezer. Just reheat it on the stove before serving.
2. How can I thicken the soup?
If you prefer a thicker soup, you can add more potato or butternut squash, or use less stock when cooking.
3. Is this soup vegetarian?
Yes, this recipe is vegetarian as it uses vegetable stock. Make sure to choose a vegetable stock that aligns with your dietary preferences.
Enjoy making and sharing this delightful Gordon Ramsay Butternut Squash Soup that adds warmth to your table and compliments any meal!
Butternut Squash Soup
Ingredients
Main 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
Cooking
- Heat two tablespoons of olive oil in a large pot over medium heat.
- Add one large chopped onion and sauté for about five minutes, until soft and translucent.
- Stir in two minced garlic cloves and cook for another minute until fragrant.
- Add one medium butternut squash, one large carrot, and one medium potato. Stir to coat the vegetables.
- Pour in four cups of vegetable stock and bring to a boil.
- Once boiling, reduce heat to low and simmer for about 20 minutes, until the vegetables are tender.
- Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg. Season with salt and pepper to taste.
- Use an immersion blender to purée the soup until smooth, or blend in batches using a regular blender.
- Return the soup to the pot and stir in half a cup of heavy cream.
- Reheat gently on low until warmed through, adjusting seasoning if necessary.
- Ladle into bowls and garnish with fresh parsley before serving.
