Description
A creamy and comforting butternut squash soup by Gordon Ramsay, featuring roasted vegetables blended to velvety perfection with aromatic spices and a touch of cream. This warm, flavorful soup is perfect as a starter or light meal during chilly days.
Ingredients
Scale
Vegetables
- 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
Liquids & Fats
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1/2 cup heavy cream
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Heat the oil: Heat two tablespoons of olive oil in a large pot over medium heat to create a flavorful base for the soup.
- Sauté onions: Add one large chopped onion and sauté for about five minutes until the onions turn soft and translucent, releasing their natural sweetness.
- Add garlic: Stir in two minced garlic cloves and cook for another minute until fragrant, enhancing the flavor profile.
- Add vegetables: Add the peeled and chopped butternut squash, carrot, and potato to the pot, carefully combining the hearty ingredients.
- Coat vegetables: Stir the vegetables ensuring they are well-coated with the oil and garlic mixture to evenly distribute flavors.
- Add stock and boil: Pour in four cups of vegetable stock, bring the mixture to a rolling boil to start the cooking process.
- Simmer vegetables: Reduce heat to low and let the soup simmer for about 20 minutes until the vegetables are tender to the fork.
- Season soup: Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg, then season with salt and pepper to taste for depth of flavor.
- Blend soup: Use an immersion blender to purée the soup until smooth and creamy, or carefully transfer in batches to a blender for a silky texture.
- Add cream: Return the puréed soup to the pot and stir in half a cup of heavy cream to enrich the soup’s creaminess.
- Reheat gently: Warm the soup over low heat for a few minutes until heated through, making sure not to boil to preserve cream texture.
- Final seasoning: Taste and adjust the seasoning with additional salt or pepper as needed to perfect the flavor.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley for a fresh, vibrant finish.
Notes
- For a vegan version, substitute heavy cream with coconut cream or oat cream.
- Adjust the thickness by adding more vegetable stock if needed after blending.
- Use an immersion blender for easier and safer blending directly in the pot.
- This soup freezes well; store in airtight containers for up to 3 months.
- Freshly ground black pepper enhances the aroma and flavor better than pre-ground pepper.
