Introduction
Transform humble butternut squash into a creamy, dreamy soup that’ll have your family begging for seconds! This simplified version of Gordon Ramsay’s famous recipe is perfect for a cozy weeknight meal, and it’s surprisingly easy to make. Get ready to impress everyone with this restaurant-quality soup made with love (and a whole lot less fuss!).
Why This Works
This recipe works because it’s a beautiful balance of sweet and savory. The butternut squash provides natural sweetness, perfectly complemented by warming spices. It’s also incredibly easy to make, requiring minimal chopping and just one pot! Plus, it’s naturally gluten-free and easily adaptable to different dietary needs.
Key Ingredients
🎃 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
🧅 1 large onion, chopped
🧄 4 cloves garlic, minced
🥕 2 medium carrots, chopped
Vegetable Broth/Stock
🌰 1 cup vegetable broth
🌿 1 tbsp fresh thyme leaves
🧈 2 tbsp unsalted butter
🥛 1 cup heavy cream (or coconut cream for a vegan option)
🧂 Salt and freshly ground black pepper to taste
Instructions
1️⃣ Prep the Veggies: Peel, seed, and cube the butternut squash. Chop the onion, mince the garlic, and chop the carrots.
2️⃣ Sauté Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and carrots and cook for another 2 minutes, until fragrant.
3️⃣ Add Squash and Broth: Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash is very tender.
4️⃣ Blend the Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. Caution: Hot liquids expand in a blender. Vent the lid to prevent spills.
5️⃣ Stir in Cream and Season: Return the soup to the pot. Stir in the heavy cream (or coconut cream) and thyme leaves. Season generously with salt and pepper to taste. Heat through gently for a few minutes. Don’t boil.
6️⃣ Serve and Enjoy: Ladle the soup into bowls and serve immediately. Garnish with a swirl of cream, a sprinkle of thyme, or toasted pumpkin seeds, if desired.
Handy Tips
- Use pre-cut butternut squash to save time!
- For a richer flavor, roast the squash before adding it to the soup.
- Don’t be afraid to adjust the seasoning to your liking.
Heat Control
Simmering the soup gently over low heat ensures that the squash cooks evenly and becomes tender without burning. Boiling the soup too vigorously can result in a less creamy texture. When blending, be sure to work in batches to avoid any steam burns from hot soups.
Crunch Factor
While the soup itself is smooth and creamy, you can add a delightful crunch by garnishing with toasted pumpkin seeds, croutons, or even a sprinkle of chopped nuts.
Pro Kitchen Tricks
- For a deeper flavor, add a bay leaf while simmering the soup and remove it before blending.
- A splash of maple syrup or a pinch of nutmeg can enhance the sweetness of the squash.
- If you don’t have heavy cream, use full-fat coconut milk for a vegan and equally delicious version!
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Gift Packaging Ideas
This soup makes a wonderful gift! Package it in a pretty jar or thermos, and add a handwritten tag with the recipe.
Flavor Variations
🌟 Spicy Squash: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
🌟 Apple Cinnamon Squash: Stir in 1/2 cup diced apple and 1 teaspoon cinnamon while simmering.
🌟 Ginger Squash: Add 1 tablespoon of grated fresh ginger along with the garlic.
🌟 Curried Squash: Stir in 1 teaspoon curry powder along with the thyme.
Troubleshooting
- Soup too thick: Add a little more broth or cream to thin it out.
- Soup too thin: Simmer uncovered for a few minutes to reduce the liquid.
- Squash not tender: Continue simmering until tender, adding a little extra broth if needed.
FAQ
- Can I use canned pumpkin puree? While you can, fresh butternut squash offers a superior flavor and texture.
- Can I freeze this soup? Yes! Allow the soup to cool completely before freezing in airtight containers for up to 3 months.
- Is this soup healthy? Yes, this soup is packed with vitamins and nutrients from the butternut squash and other vegetables.
- What can I serve with this soup? A crusty bread roll or a simple salad are perfect accompaniments.
Conclusion
This butternut squash soup is a guaranteed crowd-pleaser! It’s easy to make, tastes amazing, and is perfect for any occasion. Share it with your friends and family, and don’t forget to rate and review this recipe on RateMyRecipes.com! Happy cooking!
Ramsay's Easy Butternut Squash Soup (Family Friendly!)
A creamy and delicious butternut squash soup that's perfect for the whole family.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sautu00e9 until translucent, about 5 minutes.
- Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for 30-40 minutes, or until the squash is tender.
- Using an immersion blender, blend the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches.
- Return the blended soup to the pot. If desired, stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Tips
- For added flavor, roast the butternut squash in the oven before adding it to the soup.
- This soup can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months.