Gordon Ramsay Roasted Butternut Squash Soup Recipe
This Gordon Ramsay Roasted Butternut Squash Soup Recipe is warm, smooth and very tasty. I love this soup because it feels rich but still light. The sweet butternut squash mixes well with the warm spices.
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 3 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon thyme
- ½ cup heavy cream
Instructions
Roast the squash
- Place cubed squash on a tray. Add oil, salt and pepper. Roast until soft and golden.
Cook the onion
- Heat oil in a pot. Add chopped onion. Cook until the onion turns soft and clear.
Add garlic
- Add garlic to the pot. Stir for one minute until the smell becomes strong and warm.
Add roasted squash
- Place the roasted squash in the pot. Mix everything well so flavors connect.
Add spices
- Add paprika and thyme. Stir gently to bring warm spice flavor to the soup.
Pour broth
- Add vegetable broth to the pot. Bring the mix to a soft boil and let it simmer.
Blend the soup
- Use a hand blender. Blend until the soup becomes smooth, creamy and thick.
Add cream
- Pour in heavy cream. Stir until the soup looks silky and rich.
Adjust taste
- Taste the soup. Add salt or pepper if you want stronger taste.
Serve warm
- Pour the hot soup into bowls. Add cream or herbs if you like.
Notes
- Use fresh squash for better taste
- Roast the squash for deep flavor
- Blend the soup very well
- Add cream at the end for silkiness
- Use warm spices for rich taste