Gordon Ramsay Lightly Spiced Butternut Squash Soup

December 6, 2006 | Posted by Allison as Celebrity Chefs, Soup Recipe at 12:30 pm |

butternu-squash-soup-recipe-gordon-ramsay-12-6-2006.jpg 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!

Ingredients:

2 tbsp olive oil
Few knobs of butter
2 onions, peeled and chopped
2 bay leaves
Sea salt and freshly ground black pepper
About 1 litre hot chicken stock
1 heaped tsp mild curry powder
1 large butternut squash, peeled and cut into small pieces
2 apples, cored and sliced with skin on
4-6 thin rashers of pancetta, halved
Small handful of coriander, leaves chopped

What’s Next:

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. (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?

Eat well & Ramsay often!

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6 Comments »

Barbara Melody Said,

December 10, 2006 @ 6:16 am

What do I do with the apples? There is no mention of them in the actual recipe, only in the list of ingredients.
John Said,

December 10, 2006 @ 1:06 pm

When does the apples go in
caroline, Said,

December 18, 2006 @ 7:45 am

what do i do with the apples?
Barbara Melody Said,

January 8, 2007 @ 7:30 am

Have bought another butternut squash to make it again as it’s delicious (even without the apples)
Slops Said,

July 12, 2007 @ 12:17 pm

I love butternut squash soup, i make this recipe all the time. I got soaked last week when i went out in a rain storm looking for a butternut squash.
maria Said,

February 24, 2008 @ 6:03 am

the page layout may have changed, but you still haven’t mentioned where the 2 apples in the list of ingredients go in the soup. surely gordon ramsay uses all the ingredients given in a recipe, otherwise, why mention them?