Description
A creamy and flavorful butternut squash soup inspired by Gordon Ramsay’s recipe. This elegant yet simple soup is perfect for cozy weeknight dinners or festive holiday meals.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until softened, about 5 minutes.
3. Add butternut squash and cumin, stirring for 2 minutes to coat with flavors.
4. Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 20 minutes, until squash is tender.
5. Blend the soup until smooth using an immersion blender or countertop blender.
6. Stir in heavy cream, then season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme.
Notes
For extra depth of flavor, roast the butternut squash in the oven before adding it to the pot.
Substitute coconut milk for heavy cream for a dairy-free version.
Top with toasted pumpkin seeds, a drizzle of olive oil, or a swirl of cream for an elegant presentation.
Pairs beautifully with crusty bread or a light salad for a balanced meal.