Description
Gordon Ramsay’s Butternut Squash Soup is a creamy, comforting dish that combines roasted butternut squash, carrot, and potato with aromatic spices like cumin and nutmeg. This easy-to-make soup is blended smooth and enriched with heavy cream, making it a perfect warming starter or light meal.
Ingredients
Scale
Soup Base
- 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
Spices & Seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
Finishing Touches
- 1/2 cup heavy cream
- Fresh parsley for garnish
Instructions
- Heat Olive Oil: Heat two tablespoons of olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Onion: Add one large chopped onion and sauté for about five minutes until it becomes soft and translucent, providing a flavorful base.
- Add Garlic: Stir in two minced garlic cloves and cook for another minute, allowing the garlic to release its aroma.
- Add Vegetables: Add peeled and chopped butternut squash, carrot, and potato to the pot, mixing them well with the onion and garlic.
- Coat Vegetables: Stir everything to ensure the vegetables are well-coated with the olive oil and garlic mixture for enhanced flavor.
- Add Stock and Boil: Pour in four cups of vegetable stock and bring the mixture to a boil to soften the vegetables.
- Simmer Vegetables: Reduce heat to low and simmer for about 20 minutes until the vegetables are tender when pierced with a fork.
- Add Spices and Season: Stir in ground cumin and ground nutmeg, then season with salt and pepper according to taste.
- Blend Soup: Use an immersion blender to purée the soup until smooth and creamy, or transfer to a blender in batches and blend until smooth carefully.
- Incorporate Cream: Return the blended soup to the pot and stir in half a cup of heavy cream for richness.
- Reheat Soup: Warm the soup gently over low heat for a few minutes until heated through without boiling.
- Adjust Seasoning: Taste and adjust seasoning with additional salt or pepper if necessary to balance flavors.
- Serve: Ladle the soup into bowls and garnish with fresh parsley for a final touch of freshness.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based alternative.
- Roasting the butternut squash before adding it to the soup can intensify its sweetness and depth of flavor.
- Use an immersion blender for easier and safer blending directly in the pot.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the thickness by adding more or less vegetable stock based on your preference.
