Description
Gordon Ramsay’s Butternut Squash Soup is a rich and creamy blend of roasted butternut squash, carrot, and potato, enhanced with aromatic spices like cumin and nutmeg. This comforting vegetarian soup is perfect for cozy dinners, showcasing a velvety texture finished with a touch of heavy cream and fresh parsley garnish.
Ingredients
Scale
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
- Heat the Oil: Heat two tablespoons of olive oil in a large pot over medium heat.
- Sauté Onion: Add one large chopped onion to the pot and sauté for about five minutes, until soft and translucent.
- Add Garlic: Stir in two minced garlic cloves and cook for another minute until fragrant.
- Add Vegetables: Add peeled and chopped butternut squash, carrot, and potato to the pot.
- Combine Ingredients: Stir everything together, ensuring the vegetables are well-coated with the oil and garlic mixture.
- Add Stock and Boil: Pour in four cups of vegetable stock and bring to a boil.
- Simmer: Reduce heat to low and simmer for about 20 minutes until vegetables are tender.
- Season: Add one teaspoon ground cumin and half a teaspoon ground nutmeg, then season with salt and pepper to taste.
- Blend Soup: Use an immersion blender to purée the soup until smooth, or blend in batches in a stand blender.
- Add Cream: Return soup to pot and stir in half a cup of heavy cream.
- Reheat: Warm the soup gently over low heat for a few minutes.
- Final Seasoning: Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle into bowls and garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with coconut milk to make it vegan.
- For extra richness, roast the butternut squash before adding it to 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 stock for a thinner soup or less for a thicker consistency.
- Garnish ideas include toasted pumpkin seeds or a drizzle of olive oil for added texture.
