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Gordon Ramsay Butternut Squash Soup

Gordon Ramsay Butternut Squash Soup

Gordon Ramsay Butternut Squash Soup is a creamy, luscious soup made with roasted butternut squash, onions, garlic, and a blend of warming spices. The soup is pureed until smooth and finished with cream or coconut milk for a luxurious texture. It’s a simple yet gourmet dish that’s sure to impress.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 4 cups vegetable or chicken stock
  • 1/2 cup heavy cream or coconut milk (optional)
  • Salt and pepper, to taste
  • Pumpkin seeds or croutons, for garnish

Instructions

Roast the Butternut Squash:

  • Preheat the oven: Set your oven to 400°F (200°C).
  • Season and roast: Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.

Cook the Soup:

  • Sauté the aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 4-5 minutes.
  • Add spices: Stir in the ground cumin and cinnamon, cooking for 1 minute to release their flavors.
  • Combine ingredients: Add the roasted butternut squash to the pot and stir to coat with the spices.
  • Pour in the stock: Add the vegetable or chicken stock, ensuring the squash is fully submerged. Bring to a boil, then reduce the heat and simmer for 10 minutes.

Blend and Finish:

  • Blend the soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a countertop blender.
  • Add cream or coconut milk: Stir in the cream or coconut milk for extra richness. Season with salt and pepper to taste.

Serve and Garnish:

  • Ladle the soup into bowls and garnish with toasted pumpkin seeds, croutons, or a drizzle of cream.
  • Serve warm and enjoy!