Description
This Gordon Ramsay Butternut Squash Soup is a creamy, comforting dish that combines the natural sweetness of butternut squash with warm spices like cumin and nutmeg. Enhanced with hearty vegetables and a touch of heavy cream, this soup is perfect for a cozy meal and garnished with fresh parsley for a burst of freshness.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
Vegetables
- 1 medium butternut squash, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 medium potato, peeled and chopped
Liquids and Seasonings
- 4 cups vegetable stock
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
- 1/2 cup heavy cream
Garnish
- Fresh parsley for garnish
Instructions
- Heat the oil and sauté onion: Heat two tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about five minutes until soft and translucent.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Add vegetables: Add the peeled and chopped butternut squash, carrot, and potato to the pot. Stir well to coat the vegetables evenly with the oil and garlic mixture.
- Add stock and boil: Pour in four cups of vegetable stock and bring the mixture to a boil.
- Simmer vegetables: Reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are tender when pierced with a fork.
- Season the soup: Add ground cumin and ground nutmeg. Season with salt and pepper to your taste.
- Blend the soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender and purée until smooth and creamy.
- Add cream and reheat: Return the blended soup to the pot and stir in half a cup of heavy cream. Reheat over low heat for a few minutes until warmed through.
- Adjust seasoning: Taste the soup and add extra salt or pepper as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- Peeling butternut squash can be challenging; using a sharp vegetable peeler before chopping helps.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For added texture, reserve some cooked vegetables before blending and stir them back in after blending.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- If the soup is too thick, add extra vegetable stock or water to adjust the consistency.
