Roasted Butternut Squash Soup

To kick off this autumn-inspired recipe collection, I'm excited to share my delicious Roasted Butternut Squash Soup. It's the perfect way to warm up during those crisp fall evenings.

Firstly, I'm going to plunge into the roasting process of the butternut squash. You'll want to preheat your oven to 400°F (200°C). Cut the squash in half and scoop out the seeds. Drizzle it with olive oil, sprinkle some salt and pepper, and then roast it in the oven for about 40 minutes or until tender.

While the squash is roasting, you can sauté some onions and garlic in a large pot. Once they are translucent and fragrant, you can add in the roasted butternut squash flesh and some vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

Once the soup has simmered, you can blend it until smooth using an immersion blender or a regular blender. If you prefer a thinner consistency, you can add more vegetable broth. Season with salt, pepper, and a pinch of nutmeg for that extra warmth and flavor.

Serve the soup hot and garnish it with some toasted pumpkin seeds and freshly chopped parsley. It's a bowl of autumn goodness that will surely satisfy your cravings.

For the full recipe and step-by-step instructions, make sure to pre-order my cookbook Ramsay in 10, where you'll find this recipe and many more mouthwatering dishes to enjoy.

Roasting Butternut Squash

Blending the Soup

Beef and Mushroom Stew

Moving on to another delightful autumn recipe, let me share with you my Beef and Mushroom Stew. It's a hearty and comforting dish that will warm you up from the inside out.

To start, you'll need a good-quality beef, preferably chuck roast, cut into cubes. Season the beef generously with salt and pepper, then brown it in a large pot with some olive oil over medium-high heat. This will help develop those rich flavors.

Once the beef is browned, you can remove it from the pot and set it aside. In the same pot, add some sliced onions, carrots, and garlic. Cook them until they start to soften and release their aroma. Then, reintroduce the beef into the pot along with some cremini mushrooms.

To enhance the flavors even more, you can deglaze the pot with some red wine. Let it simmer for a few minutes to allow the alcohol to cook off. Then, add in some beef broth, tomato paste, and a bundle of fresh thyme and rosemary.

Cover the pot and let the stew simmer on low heat for about 2 hours or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking and promote even cooking.

Serve the Beef and Mushroom Stew with a side of mashed potatoes or crusty bread. It's the ultimate comfort food experience for those chilly autumn nights.

For the complete recipe and more culinary inspiration, don't forget to check out Ramsay in 10, where you'll find this recipe and many other delicious dishes to try.

Browning the Beef