This Gordon Ramsay butternut squash soup is a warm hug in a bowl! It’s smooth, rich, and packed with flavor, making it a perfect dish for chilly days.
I love how easy it is to prepare! Just roast the squash, blend it all together, and enjoy this creamy treat. Serve it with some crusty bread and you’re all set for cozy comfort. 🍂
Key Ingredients & Substitutions
Butternut Squash: This is the star of the show! Look for squash that feels heavy for its size with a smooth, tan skin. If you can’t find it, other winter squashes like pumpkin or acorn squash work as a substitute, though flavors will vary.
Olive Oil: I love using extra virgin olive oil for its rich flavor, but you can swap it out for any neutral oil, like avocado oil, if you prefer. Just avoid oils with strong flavors that might compete with the squash.
Heavy Cream vs. Coconut Milk: I prefer using heavy cream for added richness, but coconut milk gives a lovely dairy-free alternative with a hint of sweetness. Either choice will create a creamy texture.
Thyme: Fresh thyme adds a wonderful flavor, but if you only have dried thyme on hand, that works fine too. Just remember, dried herbs are stronger, so use about a third of the amount.
Pumpkin Seeds: They add a nice crunch on top! If you’re out, try other seeds like sunflower seeds or even toasted nuts for that extra crunch.
How Do You Get the Soup Just Right?
The key to achieving that rich creaminess in butternut squash soup is roasting the squash well. Roasting brings out its natural sweetness and enhances the flavor. Here’s how to do it:
- Cut and peel the squash carefully. Remove the seeds, then cube it for even roasting.
- Toss the cubes in olive oil, salt, and pepper before laying them out on a baking sheet. This step helps caramelize the edges!
- During roasting, keep an eye out for a golden-brown color—this is crucial! It usually takes about 25-30 minutes.
Another tip is blending the soup well! This ensures it’s super smooth. If using a regular blender, allow the soup to cool slightly before blending to avoid splatters.
Rich and Creamy Gordon Ramsay Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 4 cups (1 liter) vegetable or chicken stock
- 1/2 cup heavy cream or coconut milk (for creaminess)
- 1/4 teaspoon ground nutmeg (optional)
- Pumpkin seeds, for garnishing (optional)
- A handful of fresh microgreens or herbs for garnish (e.g., thyme or parsley)
- Chili flakes or smoked paprika for a touch of heat and color (optional)
- Additional cream or yogurt to drizzle on top (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 40 minutes to cook, including roasting the squash. So, set aside about 50 minutes to whip up this delicious soup!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will get it ready for roasting that lovely squash!
2. Prepare the Squash:
In a large mixing bowl, toss your cubed butternut squash with 1 tablespoon of olive oil, adding a pinch of salt and freshly ground black pepper. Spread the squash out in a single layer on a baking sheet. It should be nice and even for good roasting.
3. Roast the Squash:
Pop the baking sheet in your preheated oven and roast the squash for about 25-30 minutes, or until it’s tender and lightly caramelized. You’ll know it’s done when a fork goes in easily.
4. Cook the Aromatics:
While the squash roasts, grab a large pot and heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent. Then, stir in the minced garlic and thyme, cooking for an additional minute until the garlic becomes fragrant.
5. Combine Everything:
Once your squash is roasted, add it to the pot with the cooked onions and garlic. Pour in the vegetable or chicken stock and bring the mixture to a boil. Then, reduce the heat and let it simmer for 10-15 minutes. This will meld all the flavors together beautifully!
6. Blend the Soup:
Using an immersion blender, blend the soup right in the pot until it is completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be careful, it’s hot!
7. Finish with Cream:
Return the blended soup to the pot if using a regular blender. Stir in the heavy cream or coconut milk and fresh nutmeg if you’re using it. Taste and adjust the seasoning with a little more salt and pepper if needed.
8. Warm and Serve:
Gently warm the soup through without boiling it. Then, ladle the soup into bowls. Drizzle with a little extra cream or yogurt if you like!
9. Garnish:
Finish with a sprinkle of pumpkin seeds, chili flakes or smoked paprika, and some fresh microgreens or herbs for a lovely touch. And don’t forget to serve it hot with some crusty bread!
Enjoy the rich, velvety texture and deep roasted sweetness of butternut squash in this classic Gordon Ramsay-inspired soup!
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Can I Use Other Squashes Instead of Butternut Squash?
Absolutely! If butternut squash isn’t available, you can use pumpkin, acorn squash, or even sweet potatoes. Keep in mind that different squashes will have slightly different flavors, so adjust seasonings as needed!
Can I Make This Soup Vegan?
Yes, you can easily make this soup vegan by using coconut milk for creaminess and vegetable stock instead of chicken stock. Just ensure that any additional toppings, like yogurt, are dairy-free!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just reheat gently on the stove or in the microwave, adding a splash of water or stock if it’s too thick!
Can I Make This Soup Ahead of Time?
Definitely! You can make this soup a day ahead and store it in the fridge. The flavors will actually develop even more overnight. Just reheat on the stove when you’re ready to enjoy it!
