Gordon Ramsay Butternut Squash Soup Recipe

If you’re looking for a warm, comforting dish that embodies the flavors of autumn, look no further than Gordon Ramsay’s Butternut Squash Soup. This creamy, flavorful soup is not only delicious but also easy to prepare. Packed with nutritious vegetables, aromatic spices, and finished with a touch of cream, it’s perfect for a cozy dinner or lunch. Whether you’re a seasoned chef or just starting out in the kitchen, this recipe will guide you to create a bowl of warmth and satisfaction.

Why Make This Recipe

There are many reasons to try Gordon Ramsay’s Butternut Squash Soup. First and foremost, it’s an effortless way to incorporate healthy vegetables into your diet. Butternut squash is rich in vitamins and antioxidants, making this soup a wholesome choice. The combination of cumin and nutmeg adds depth and warmth, while the creamy texture ensures each bowl is indulgent and satisfying. Additionally, it’s an excellent recipe for meal prep, making it a convenient option for busy weeks.

How to Make Gordon Ramsay Butternut Squash Soup

Follow this simple step-by-step guide to whip up your own butternut squash soup.

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

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add butternut squash, carrot, and potato to the pot. Stir to coat them with the oil and garlic.
5. Pour in vegetable stock and bring the mixture to a boil.
6. Reduce heat to low and let the soup simmer for about 20 minutes until the vegetables are tender.
7. Add ground cumin and nutmeg, then season with salt and pepper.
8. Use an immersion blender to purée the soup until smooth.
9. Stir in heavy cream and reheat gently on low.
10. Ladle into bowls and garnish with fresh parsley before serving.

How to Serve Gordon Ramsay Butternut Squash Soup

Serve your butternut squash soup hot, ideally paired with crusty bread or a light salad. For an added touch of elegance, drizzle a little extra cream on top or sprinkle some roasted pumpkin seeds. An inviting bowl of this soup makes for a fantastic starter or a main dish on a chilly day.

How to Store Gordon Ramsay Butternut Squash Soup

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the soup cool completely, then transfer to freezer-safe containers. The soup can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat gently on the stove.

Tips to Make Gordon Ramsay Butternut Squash Soup

• Ensure your vegetables are chopped into uniform pieces for even cooking.
• For a spicier kick, consider adding a pinch of cayenne pepper.
• If you don’t have heavy cream, you can substitute with coconut milk for a dairy-free option.
• Make sure to blend the soup until smooth to achieve that velvety texture.

Variations

Feel free to customize the soup according to your taste preferences. For example, you can add apple for sweetness or incorporate other root vegetables like parsnips or sweet potatoes. You can also use chicken stock instead of vegetable stock if you prefer a richer flavor.

FAQs

1. Can I use frozen butternut squash?
Yes, using frozen butternut squash is a convenient option. Just be sure to thaw it before adding it to the pot.

2. Is this recipe vegan-friendly?
To make this soup vegan, simply replace the heavy cream with coconut milk or a dairy-free cream alternative.

3. How can I thicken the soup further?
If you prefer a thicker soup, you can add a bit of cornstarch mixed with water or let it simmer longer to reduce liquid.

Enjoy making this delightful Gordon Ramsay Butternut Squash Soup, and share it with family and friends for a nourishing meal!

Butternut Squash Soup

A creamy, flavorful butternut squash soup perfect for a cozy dinner or lunch, packed with nutritious vegetables and aromatic spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

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
• to taste Salt
• to taste Pepper
• 1/2 cup heavy cream
• for garnish Fresh parsley

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add butternut squash, carrot, and potato to the pot. Stir to coat them with the oil and garlic.

Cooking

1. Pour in vegetable stock and bring the mixture to a boil.
2. Reduce heat to low and let the soup simmer for about 20 minutes until the vegetables are tender.
3. Add ground cumin and nutmeg, then season with salt and pepper.
4. Use an immersion blender to purée the soup until smooth.
5. Stir in heavy cream and reheat gently on low.

Serving

1. Ladle into bowls and garnish with fresh parsley before serving.

Notes

Serve hot, ideally with crusty bread or a light salad. For added elegance, drizzle some extra cream on top or sprinkle roasted pumpkin seeds. Ensure vegetables are chopped uniformly for even cooking. A pinch of cayenne pepper can add a spicy kick. Coconut milk can substitute heavy cream for a dairy-free option.