Easiest Way to Make Gordon Ramsay Roasted butternut squash soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted butternut squash soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Heat the olive oil in a large saucepan over medium heat until hot.

Roasted butternut squash soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Roasted butternut squash soup is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have roasted butternut squash soup using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roasted butternut squash soup:

1. Make ready 1-2 butternut squash-cubed
2. Make ready 1 white onion-chopped into large wedges
3. Make ready 2 stalks celery-roughly chopped
4. Make ready 4-6 cloves garlic
5. Take 16 oz heavy cream
6. Get 48 oz chicken broth
7. Get olive oil or extra virgin olive oil
8. Take kosher salt
9. Prepare 3-4 sprigs rosemary
10. Take sour cream to top

Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Remove from oven and let cool slightly.

Instructions to make Roasted butternut squash soup:

1. Preheat oven to 450.
2. Place squash, onion, celery, and garlic on sheet pan. Sprinkle with EVOO & salt. Place 3-4 sprigs of rosemary among vegetables and roast in oven for 25-35 min until golden brown.
3. Place roasted veggies (remove rosemary) into large pot and cover with chicken broth until stew like consistency with a little extra liquid. Simmer on stove top for several minutes until veggies flavor broth.
4. Turn stove top off. Spoon contents into a blender. Starting on low, then increasing some, blend until creamy. (*mixture will be hot, allow steam to escape)
5. On low setting, continue to blend while adding cream.
6. Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve.
7. I added a little garlic salt and onion powder to taste.

When squash begins to brown, place pan in oven. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher. Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper.

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