Gordon Ramsay Butternut Squash Soup Recipe
Autumn is the perfect time for warm and cozy meals. The Gordon Ramsay Butternut Squash Soup Recipe is a top choice.
Equipment
- Large baking sheet
- Chef Knife
- Large soup pot
- Immersion blender
- Wooden Spoon
- Fine Sieve
Ingredients
- 1 large BUTTERNUT SQUASH
- 1 medium YELLOW ONION
- 3 cloves FRESH GARLIC
- 4 cups VEGETABLE STOCK
- 1/2 cup HEAVY CREAM
- 1/2 tsp CINNAMON
- 1/4 tsp NUTMEG
- 2 tbsp OLIVE OIL
- 1 tbsp FRESH CHIVES
- 1 tsp SALT
Instructions
- Preheat your oven to 400 degrees Fahrenheit now. Peel the squash and cut it into small, even cubes. Toss them with olive oil, salt, and black pepper.
- Spread the squash cubes on your large baking sheet. Roast them for thirty minutes until they are very soft. They should look golden brown around all the edges.
- Chop your onion and garlic into very small pieces. Sauté them in your soup pot with some olive oil. Cook until they are soft but do not burn them.
- Add the roasted squash into the large soup pot. Pour in the vegetable stock until it covers the vegetables. Bring the liquid to a boil and then simmer.
- Use your immersion blender to puree the soup now. Blend until there are no lumps and it is smooth. Stir in the heavy cream and the warm spices.
- Taste the soup and add more salt if needed. Ladle the hot soup into small bowls for your guests. Top with fresh chives and a swirl of cream.
Notes
- Roast the squash until it is very dark golden.
- Use fresh nutmeg for a much stronger aroma.
- Do not add too much stock at the start.
- You can add stock later to fix the thickness.
- Blend the soup for a long time for smoothness.
- Sauté the onions slowly so they do not get bitter.
- Always use a sharp knife for the squash skin.
- Add the cream only at the very final step.