Introduction
Transform humble butternut squash into a velvety, flavorful soup in under 30 minutes? Yes, it’s possible! This streamlined version of Gordon Ramsay’s Butternut Squash Soup is perfect for busy weeknights, proving that gourmet doesn’t have to mean hours in the kitchen. Get ready to impress yourself (and maybe even your dinner guests!) with this quick and easy recipe.
Why This Works
This recipe prioritizes speed and simplicity without sacrificing flavor. We’ve cleverly utilized readily available ingredients and streamlined Ramsay’s original technique to deliver a restaurant-quality soup ready in a flash. It’s the perfect blend of ease and deliciousness for the time-pressed cook.
Key Ingredients
- 🎃 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 🧅 1 large onion, chopped
- 🧄 2 cloves garlic, minced
- 🥕 1 medium carrot, chopped
- 🥔 1 medium potato, peeled and cubed
- 🌿 2 sprigs fresh thyme
- 🍃 2 bay leaves
- 🥣 4 cups vegetable broth
- 🥛 1 cup coconut milk (or heavy cream for a richer soup)
- 🧂 Salt and freshly ground black pepper to taste
- 🌰 Optional: Toasted pumpkin seeds for garnish
Instructions
1️⃣ Prep the Veggies: Peel, seed, and cube the butternut squash, onion, carrot, and potato. Mince the garlic. This takes about 10 minutes, but you can even prep this ahead of time!
2️⃣ Sauté Aromatics: Heat a large pot or Dutch oven over medium heat. Add a touch of olive oil (about 1 tbsp) and sauté the onions until softened (about 5 minutes). Add the garlic and cook for another minute until fragrant.
3️⃣ Simmer the Soup: Add the butternut squash, carrot, potato, thyme, and bay leaves to the pot. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
4️⃣ Blend it Smooth: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. Caution: Be careful when blending hot liquids.
5️⃣ Creamy Finish: Return the soup to the pot and stir in the coconut milk (or heavy cream). Season with salt and pepper to taste. Heat through gently. Do not boil.
6️⃣ Garnish & Serve: Ladle the soup into bowls. Garnish with toasted pumpkin seeds (optional) and a swirl of cream or coconut milk.
Handy Tips
- Use pre-cut butternut squash to save even more time.
- For an extra-smooth soup, strain it through a fine-mesh sieve after blending.
- Don’t over-blend, or the soup might become watery.
Heat Control
Maintaining a gentle simmer throughout the cooking process is crucial for even vegetable cooking and preventing burning. Avoid high heat, which could scorch the vegetables and impact the flavor. A low and slow approach allows the flavors to meld beautifully.
Crunch Factor
While the soup itself is smooth and creamy, the optional toasted pumpkin seeds add a delightful textural contrast, providing a pleasing crunch in each spoonful.
Pro Kitchen Tricks
- Roast the butternut squash beforehand for a deeper, sweeter flavor. Simply toss cubed squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes before adding to the soup.
- Add a pinch of nutmeg or cinnamon for a warm, autumnal twist.
- For a richer, creamier soup, use full-fat coconut milk or heavy cream.
Storage Tips
Allow the soup to cool completely before storing it 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 individual servings in attractive jars or containers, adding a festive label and a sprig of fresh thyme for a charming touch.
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 ½ cup diced apple and ½ tsp cinnamon during the simmering stage.
🌟 Curried Squash: Add 1 tbsp curry powder along with the garlic for an aromatic twist.
🌟 Ginger Squash: Add a knob of grated fresh ginger with the garlic for warmth and depth.
Troubleshooting
- Soup too thick: Add a little more vegetable broth to thin it out.
- Soup too thin: Simmer uncovered for a few minutes to reduce the liquid.
- Soup is bland: Add more salt, pepper, or a squeeze of lemon juice to brighten the flavor.
FAQ
Q: Can I use a different type of squash? A: While butternut squash is ideal, you can experiment with other winter squashes like kabocha or acorn squash. Adjust cooking time as needed.
Q: Can I make this soup in a slow cooker? A: Yes, sauté the aromatics as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Blend as directed before serving.
Q: Is this recipe vegan? A: Yes, using coconut milk makes this recipe vegan-friendly.
Q: Can I freeze this soup? A: Yes, allow the soup to cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Q: How many servings does this recipe make? A: This recipe makes approximately 6 servings.
Conclusion
This speedy butternut squash soup is a weeknight winner! Its vibrant flavor and creamy texture will make it a family favorite. Don’t forget to share this recipe with your friends and family – happy cooking!
Ramsay's Speedy Butternut Squash Soup: 30-Minute Weeknight Wonder
A quick and delicious butternut squash soup that's perfect for a weeknight dinner.
Ingredients
- 2 cups peeled and cubed butternut squash
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup heavy cream
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash, ground cumin, salt, and pepper. Stir well to combine.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer until the squash is tender, about 20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer in batches to a blender and blend until smooth.
- Stir in the heavy cream and heat through. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Tips
- For added flavor, roast the butternut squash before adding it to the soup.
- Serve with crusty bread for a complete meal.