This rich and creamy butternut squash soup is a cozy hug in a bowl! It’s packed with sweet squash, warm spices, and a touch of cream that makes every spoonful dreamy.
Making this soup is easier than it sounds—just blend and simmer! I love pairing it with crusty bread for dipping. Trust me, you’ll want extra helpings! 🥣
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup, offering a sweet and nutty flavor. If butternut squash isn’t available, you can use pumpkin or even sweet potatoes as a substitute.
Onion: A large onion adds depth to the soup. Yellow onions are great, but if you’re short on time, shallots work nicely too!
Garlic: Fresh garlic gives the soup a lovely aroma and taste. If you’re in a pinch, you can use garlic powder—1/8 teaspoon per clove should work.
Stock: You can choose vegetable or chicken stock depending on your preference. Homemade stock is excellent, but store-bought works just fine! If you’re skipping stock completely, water can work in a pinch (it won’t be as rich though).
Heavy Cream: For richness, heavy cream is the way to go. If you’re looking for a lighter option or have dietary needs, coconut milk or almond milk can be a good alternative.
How Do You Get the Perfectly Smooth Soup?
Blending the soup properly is crucial for a creamy texture. Here’s how to do it right:
- Let the soup cool slightly before blending if you’re using a regular blender.
- If using an immersion blender, insert it fully into the soup and blend until smooth, moving it around for even blending.
- For a regular blender, fill only halfway, and cover with a towel to avoid splattering. Blend until smooth!
After blending, make sure to stir the soup well to combine everything before serving. Enjoy the creamy goodness!
Rich and Creamy Gordon Ramsay Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 large butternut squash (about 2 to 3 pounds), peeled, seeded, and chopped into cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cumin (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream or crème fraîche (plus extra for serving)
- Fresh rosemary or thyme, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This delicious butternut squash soup will take about 15 minutes to prep and around 45 minutes for cooking and blending. In total, you’re looking at about 1 hour to prepare this cozy soup!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
First, preheat your oven to 400°F (200°C). Arrange the chopped butternut squash on a baking tray. Drizzle 1 tablespoon of olive oil over the squash and season it with salt and pepper. Give it a good toss to make sure everything is coated. Roast for about 25-30 minutes, or until the squash is soft and has a lovely caramelization on the outside!
2. Sauté the Aromatics:
While the squash is roasting, grab a large pot and heat the remaining 1 tablespoon of olive oil over medium heat. Toss in the chopped onion and sauté for about 5-7 minutes until it becomes soft and translucent. This will add a nice depth of flavor to your soup!
3. Add Garlic:
Next, add the minced garlic to the onion mixture and cook for another 1-2 minutes until it’s fragrant. You’ll love that aroma!
4. Combine Ingredients:
When your butternut squash is beautifully roasted, add it to the pot with the onion and garlic. Then, pour in 4 cups of vegetable or chicken stock. Bring everything to a simmer and cover the pot. Let it cook for about 15 minutes to allow all those wonderful flavors to blend together.
5. Blend the Soup:
Using an immersion blender, blend the soup until it is completely smooth and creamy. If you’re using a regular blender, you might need to work in batches—just be sure not to fill it too full! Blend until silky smooth.
6. Add Nutmeg and Cream:
Once blended, return the soup to the pot (if you used a regular blender). Stir in the ground nutmeg, optional cumin, and heavy cream. Taste it and season with salt and pepper to your liking.
7. Final Warm Up:
If necessary, warm the soup gently over low heat before serving. You want it to be nice and hot!
8. Serve and Enjoy:
Ladle the soup into bowls, swirl a bit of cream or crème fraîche on top, sprinkle some freshly cracked black pepper, and finish it off with a sprinkle of fresh rosemary or thyme. Serve alongside slices of crusty bread for a delightful dipping experience!
Enjoy this velvety, comforting butternut squash soup that showcases the natural sweetness and rich flavors of the squash! Perfect for a cozy meal! 🥣
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Can I Use Frozen Butternut Squash Instead?
Absolutely! Frozen butternut squash works perfectly in this recipe. Just thaw it before using, and you can skip the roasting step. Simply add the thawed squash directly to the pot with the onions and garlic.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with coconut milk or almond milk for a dairy-free version. Just keep in mind that coconut milk will add a slight coconut flavor to the soup.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat to maintain the creamy texture.
Can I Make This Soup Vegan?
Yes! To make it vegan, simply use vegetable stock instead of chicken stock and replace the heavy cream with coconut milk or a plant-based cream alternative!
