Gordon Ramsay Butternut Squash Soup Recipe
This Gordon Ramsay Butternut Squash Soup Recipe brings restaurant-quality flavors to your home kitchen.
Equipment
- Large roasting pan
- Sharp knife
- Cutting board
- Large soup pot
- Immersion blender
- Measuring cups
- Wooden spoon
- Fine mesh strainer
- Ladle
Ingredients
- 2 lbs butternut squash peeled and cubed
- 1 large onion chopped
- 3 garlic cloves minced
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp ground ginger
- Salt and pepper to taste
- Fresh thyme sprigs
- Butter for finishing
Instructions
- Preheat your oven to 400°F.
- Cut butternut squash into even cubes.
- Toss cubes with olive oil and salt.
- Roast for 25 minutes until caramelized.
- Heat oil in large pot over medium heat.
- Add chopped onion and cook until softened.
- Add minced garlic and cook for one minute.
- Add roasted squash to the pot with stock.
- Bring mixture to a gentle boil then simmer.
- Cook for 15 minutes until vegetables are tender.
- Remove from heat and blend until smooth.
- Stir in cream and season with salt.
- Add pepper and fresh thyme for garnish.
Notes
- Roast squash until edges are golden for maximum flavor
- Use vegetable stock instead of water for richer taste
- Blend soup while hot for the smoothest texture
- Strain soup through fine mesh for silky consistency
- Add cream slowly to prevent curdling