Ready in 45 minutes
We all can’t make it to a Gordon Ramsay restaurant, be it London, Tokyo or New York City. And that’s why we have to sometimes have to cook it up ourselves. Try on this celebrity chef Ramsay Lightly Spiced Butternut Squash Soup, it’s a great winter warmer-up!
"Roast the butternut squash for 45 minutes and scrape it out once cooled on top of the onion and oil.add the chicken broth bring to heat hand blend (add coriander and Parmesan). That's it. I enjoy it thick others may like it more watered down but that's the gist. 13/10 will cook agai"
Heat a heavy-based pan with the olive oil and butter, then add the onions, bay leaves and a generous pinch of salt and pepper. Stir well, then cover the pan with a lid and cook over a low heat for 5-7 minutes until the onions begin to soften.
Meanwhile, bring the stock to a simmer in another saucepan. Add the curry powder to the onions and stir for another minute. Tip in the squash and add a little more oil to prevent the squash from scorching too quickly. When you add the butternut squash, add the apples at the same time with a pinch of castor sugar to bring out the fragrance and extra flavours hidden in the soup. (It will also give the finished soup a velvety texture.) Cook for about 10-12 minutes over medium heat, stirring occasionally, until the squash is tender and lightly caramelized.
Pour in just enough hot stock to cover the vegetables and gently simmer for another 5-10 minutes.
Meanwhile, lay the pancetta in a single layer in a hot nonstick frying pan. Fry over medium heat until golden-brown and crisp. Turn over to cook the other side. Drain on kitchen paper and allow to cool slightly.
Fish out and discard the bay leaves. In batches, purée the soup in a food processor or liquidiser until smooth. Return the soup to the pan to reheat. Taste and adjust the seasoning. Ladle the soup into warm bowls and garnish with some chopped coriander and a slice of crispy pancetta on top.
Now, that wasn’t too hard, was it?
Carouchina83 1w agoFavourite recipe so far! I roasted the butternut squash first with cinnamon and butter for an added 'roasted' flavour. Once soup was puréed and complete, I added some sage and basil to the mix for just a tiny bit more flavour as I may have been too lean on the curry powder. For richer nutrients, I've also added carrots along each step of the butternut squash way.
talbotcolleen 1y agoI too roasted the squash before adding to the onion. I didn't have any coriander leaves (couldn't find it in our supermarket). Taste was very rich without having to add heavy cream and it had a touch of heat. Will add this recipe to my repertoire
allybally 1y agoGreat soup
marksands 3y agoThis was a fantastic recipe. I used brown sugar and it was just about perfect. Both my picky 7 year old and my 10 month old devoured it.
kejieshen 3y agoGreat recipe. 1 liter = approximately 4.2c And yes, pre roast the squash before adding it to the onion and curry. Pancetta made for a great texture addition
Sabdelfa 3y agoRoast the butternut squash for 45 minutes and scrape it out once cooled on top of the onion and oil.add the chicken broth bring to heat hand blend (add coriander and Parmesan). That's it. I enjoy it thick others may like it more watered down but that's the gist. 13/10 will cook again
sunrayzd333 3y agoI couldn't make this as the recipe was foreign to me.. I am from USA and we don't have liters. I couldn't understand a lot of it. Could you do a revised recipe?
chriscmcd 3y agoReally great. Lots of nicely layered flavor.
Tod 3y agoGreat and simple to make. I will be making that again.
Twm2912 3y agoSuper even tho I ended just chucking it all in the pan together - after the onion & curry powder stage.... Strong initial taste complemented by a lingering heat.