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Gordon Ramsay Butternut Squash Soup

Gordon Ramsay Butternut Squash Soup
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This velvety butternut squash soup, inspired by Gordon Ramsay’s techniques, combines the natural sweetness of roasted squash with a savory depth from onion, garlic, and fresh thyme. A splash of cream and a final touch of nutmeg create a luxurious, comforting bowl that’s perfect for fall and winter meals.

Ingredients

Scale
  • 2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup yellow onion, finely diced (about 1 medium onion)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, finely chopped (or 1 teaspoon dried thyme)
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg (freshly grated preferred)
  • Optional garnish: 2 tablespoons toasted pumpkin seeds, 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat your oven to 400°F (204°C). Roasting the squash first is optional but recommended for deeper flavor. Place the cubed butternut squash on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, toss to coat, and spread in a single layer. Roast for 25-30 minutes, until the squash is tender when pierced with a fork and the edges begin to caramelize. Skip this step if you prefer a quicker stovetop-only method, but recognize that roasting adds a natural sweetness and richer color to the soup.
  2. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once the butter foams and then subsides, add the diced onion. Cook, stirring occasionally with a wooden spoon, for 6-8 minutes, until the onion turns translucent and soft. Do not let it brown; reduce heat to medium-low if needed. The goal is to sweat the onion, drawing out its sweetness without adding caramelized color.
  3. Add the minced garlic and fresh thyme leaves to the pot. Stir constantly for 30 seconds, just until fragrant. Garlic burns quickly and turns bitter, so keep the heat at medium or medium-low and do not walk away. The aroma should become pungent and herbal, indicating the flavors are blooming.
  4. Add the roasted (or raw) butternut squash cubes to the pot. Pour in the vegetable broth, making sure the squash is mostly submerged. If using raw squash, the broth will cover it. Bring the liquid to a gentle boil over medium-high heat, then immediately reduce the heat to low so the soup simmers gently. Cover the pot with a lid slightly ajar to allow steam to escape.
  5. Simmer the soup for 20-25 minutes if the squash was roasted, or 30-35 minutes if starting from raw. The squash should be very tender, easily breaking apart when pressed against the side of the pot with a spoon. This step fully hydrates the squash and melds the flavors into the broth. Stir occasionally to prevent sticking.
  6. Remove the pot from the heat. Using an immersion blender (or a standard blender in batches, filled no more than halfway and with the lid vented), puree the soup until completely smooth and velvety. For a standard blender, blend in two to three batches to avoid splattering hot liquid. Be very careful with hot liquids — always hold the lid down with a towel.
  7. Return the pot to low heat. Stir in the heavy cream, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Taste the soup and adjust seasoning, adding more salt or pepper as needed. The nutmeg should be a subtle background note; add just a pinch more if you want a warmer flavor profile, but do not overpower the squash.
  8. Simmer the soup for an additional 2-3 minutes after adding the cream, just until it is heated through. Do not boil the soup once the cream is added, as high heat can cause the cream to separate and create a grainy texture. The final soup should be silky, with a slight shimmer on the surface.
  9. Ladle the soup into warm bowls. Garnish with toasted pumpkin seeds and a sprinkle of fresh parsley if desired. Serve immediately with crusty bread or a grilled cheese sandwich for a satisfying meal. Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freezing: Can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until steaming. Avoid boiling. For a lighter version, substitute the heavy cream with 1/4 cup full-fat coconut milk, though the flavor profile will change to a slightly tropical note. To make this soup vegan, use olive oil instead of butter and a high-quality full-fat coconut cream in place of heavy cream.

Nutrition

Keywords: Gordon Ramsay butternut squash soup, butternut squash soup, roasted butternut squash soup, creamy squash soup, fall soup recipe, easy soup recipe, British soup, vegetarian soup, winter soup, squash and thyme soup, stovetop soup, Ramsay soup

Find it online: https://britishrecipes.uk/gordon-ramsay-butternut-squash-soup/