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Prepare to embark on a culinary adventure with Gordon Ramsay Butternut Squash Soup, a recipe that epitomizes the mastery and finesse of the renowned chef. As the air grows crisp and the leaves transform into vibrant hues, this soup emerges as a comforting symphony of autumn flavors. Chef Ramsay’s innovative touch elevates the humble butternut squash to new heights, resulting in a soup that is velvety, aromatic, and irresistibly delicious.

With each spoonful, you’ll discover the perfect balance of sweetness from the roasted squash, the subtle richness of butter, and the fragrant notes of fresh thyme. Whether you’re seeking a cozy meal on a chilly evening, an elegant appetizer for a dinner party, or simply a taste of culinary brilliance, Gordon Ramsay Butternut Squash Soup is sure to satisfy your cravings and leave you wanting more.

Ingredients Used In Gordon Ramsay Butternut Squash Soup

A total of two butternut squashes weighing about 1 kg (2¼lb pounds) each
Butter, 30 gram
Light olive oil, 1 tablespoon
2 onions (peeled and chopped)
Fresh thyme (chopped), 1-2 tablespoon
2 vegetable stock cubes
Freshly ground black pepper and Salt
Thyme sprigs and croutons, to serve

Here are the step-by-step instructions for Gordon Ramsay butternut squash soup

Step 1

You will need to set your oven to 190°C or gas mark 5.

Step 2

Butternut squash should be cut in half and the seeds should be scooped out. Slice the halves in half lengthwise and place them, cut side down, on the buttered parchment paper. In a preheated oven, roast the squash for about one hour, or until it is tender. Cool the squash until you can handle them after removing them from the oven.

Step 3

A large pan should be heated with butter and oil. The onion should be cooked over medium heat, stirring occasionally, for 5-8 minutes, or until softened but not colored. Butternut squash flesh should be scooped out of the skin and added to the pan. The skin should be discarded. Add the thyme and stock cubes after cooking for 1-2 minutes. Stir until stock cubes have dissolved in 1 liter (1¾ pints) of boiling water. The soup should be brought to a boil and simmered for 20 minutes until the vegetables are tender. The soup should be allowed to cool slightly after being removed from the heat.

Step 4

Season the soup with salt and freshly ground black pepper to taste and blend it until smooth.

Step 5

Make sure the soup is reheated before serving. The mixture will be quite thick, so if you wish to thin it out, add boiling water to the desired thickness.

Step 6

The soup can be served with croutons and thyme sprigs, topped with black pepper and croutons.

Variations and Modifications

While Gordon Ramsay Butternut Squash Soup is a culinary masterpiece on its own, feel free to unleash your creativity and make some variations or modifications to suit your personal taste preferences. You may find the following ideas helpful as you explore your culinary interests:

Spiced Twist: Add a touch of warmth and depth by incorporating spices such as cinnamon, nutmeg, or cumin into the soup. Sprinkle a pinch of your preferred spice during the sautéing stage or include it in the seasoning process to give the soup a unique and aromatic flavor profile.

Creamy Indulgence: Substitute the butter with heavy cream or coconut cream for an even creamier and richer soup.

Flavorful Additions: Experiment with additional ingredients to enhance the soup’s taste. Consider incorporating roasted garlic, ginger, or a hint of curry paste for a more complex and robust flavor. You can also include other roasted vegetables like carrots or sweet potatoes to introduce extra depth and sweetness.

Garnish Galore: While croutons and thyme are traditional garnishes, feel free to explore other options. Sprinkle some toasted pumpkin seeds, chopped fresh parsley, or a drizzle of balsamic reduction over the soup for added texture and visual appeal.

Sweet and Savory Combo: To balance the sweetness of the butternut squash, add a savory element to the soup. Crumble crispy bacon on top or sprinkle grated Parmesan cheese for a delightful contrast that elevates the overall taste experience.

Texture Play: If you prefer a chunkier soup, reserve some roasted butternut squash cubes before blending and add them back to the pureed soup.

Remember, these suggestions are just starting points for your culinary exploration. Don’t be afraid to experiment, trust your instincts, and customize the recipe to create your own signature version of Gordon Ramsay Butternut Squash Soup.

Recommendations for side dishes or accompaniments

When serving Gordon Ramsay Butternut Squash Soup, there are several side dishes and accompaniments that can complement its flavors and create a well-rounded meal. Here are some recommendations:

Toasted Baguette Slices: Serve warm, toasted baguette slices on the side to provide a crispy and slightly chewy element that can be dipped into the soup.

Mixed Green Salad: Balance the richness of the soup with a light and refreshing mixed green salad. Toss together a variety of fresh greens like arugula, spinach, or mesclun, and add some cherry tomatoes, cucumber slices, and a simple vinaigrette for a vibrant and healthy accompaniment.

Grilled Cheese Sandwich: Elevate the classic grilled cheese sandwich by using a combination of your favorite cheeses, such as cheddar, Gruyère, or fontina.

Savory Biscuits or Cornbread: Serve alongside the soup some freshly baked savory biscuits or cornbread.

Bacon-Wrapped Asparagus: Wrap bundles of asparagus spears with bacon and roast them until the bacon is crispy and the asparagus is tender.

Stuffed Mushrooms: Prepare bite-sized stuffed mushrooms filled with cream cheese, garlic, herbs, and breadcrumbs.

Frequently Asked Questions

Can I freeze Gordon Ramsay Butternut Squash Soup?

There is no problem freezing soup for later consumption. Allow the soup to cool completely, then transfer it to airtight containers or freezer bags. For three months, you can keep it in the freezer. Before reheating the soup, let it thaw overnight in the refrigerator.

Can I substitute the vegetable stock cubes with homemade stock?

Absolutely! While vegetable stock cubes provide convenience, you can certainly use homemade vegetable stock for a more flavorful and personalized touch. Prepare the stock in advance using a combination of vegetables, herbs, and water, then use it as a substitute for the stock cubes in the recipe.

Can I make this soup vegan or dairy-free?

Yes, you can make a vegan or dairy-free version of Gordon Ramsay Butternut Squash Soup. Substitute the butter with plant-based butter or oil, and use vegetable stock cubes or homemade vegetable stock instead of stock that contains animal products. Ensure that all ingredients used, including the stock cubes, are vegan or dairy-free.

What should I do if I want to make the soup thinner or thicker?

If you prefer a thicker soup, you can reduce the amount of vegetable stock used or increase the quantity of butternut squash. Alternatively, if you’d like a thinner consistency, add a little more stock or water until you achieve the desired texture. Adjust the thickness gradually, tasting and adjusting the seasoning as you go.

Conclusion

I am sure that Gordon Ramsay Butternut Squash Soup will captivate your taste buds and impress your guests with its harmonious flavors and velvety texture. This recipe, crafted by the culinary expertise of Gordon Ramsay, celebrates the essence of fall and the comforting flavors of butternut squash.

More Soup Recipes

Gordon Ramsay Butternut Squash Soup Recipe

Gordon Ramsay Butternut Squash Soup, a recipe that epitomizes the mastery and finesse of the renowned chef. As the air grows crisp and the leaves transform into vibrant hues, this soup emerges as a comforting symphony of autumn flavors.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Soup

Cuisine British

Servings 6

Ingredients

A total of two butternut squashes weighing about 1 kg (2¼lb pounds) each
30 gram Butter
1 tablespoon Light olive oil
2 onions (peeled and chopped)
1-2 tablespoon Fresh thyme (chopped)
2 vegetable stock cubes
Freshly ground black pepper and Salt
Thyme sprigs and croutons, to serve

Instructions

You will need to set your oven to 190°C or gas mark 5.
Butternut squash should be cut in half and the seeds should be scooped out. Slice the halves in half lengthwise and place them, cut side down, on the buttered parchment paper. In a preheated oven, roast the squash for about one hour, or until it is tender. Cool the squash until you can handle them after removing them from the oven.
A large pan should be heated with butter and oil. The onion should be cooked over medium heat, stirring occasionally, for 5-8 minutes, or until softened but not colored. Butternut squash flesh should be scooped out of the skin and added to the pan. The skin should be discarded. Add the thyme and stock cubes after cooking for 1-2 minutes. Stir until stock cubes have dissolved in 1 liter (1¾ pints) of boiling water. The soup should be brought to a boil and simmered for 20 minutes until the vegetables are tender. The soup should be allowed to cool slightly after being removed from the heat.
Season the soup with salt and freshly ground black pepper to taste and blend it until smooth.
Make sure the soup is reheated before serving. The mixture will be quite thick, so if you wish to thin it out, add boiling water to the desired thickness.
The soup can be served with croutons and thyme sprigs, topped with black pepper and croutons.

Keyword Gordon Ramsay Butternut Squash Soup