Gordon Ramsay Butternut Squash Soup

This Butternut Squash Soup recipe from Gordon Ramsay is like a warm hug in a bowl. The natural sweetness of the squash blends perfectly with the earthy notes of the garlic and thyme, creating a comforting base that feels both nourishing and decadent. The addition of a touch of nutmeg and a drizzle of cream elevates the soup to a whole new level, adding richness without overpowering the flavors. The soup is smooth and velvety, with just enough depth to make each spoonful feel like a cozy moment. It’s the kind of dish that invites you to take your time, savoring every bite as the flavors unfold. If you’re anything like me, you’ll find yourself going back for seconds (or thirds!). It’s perfect for a chilly evening when you want something simple yet satisfying, and a great way to showcase the fall harvest. Trust me, this is one recipe that will quickly become a staple in your kitchen.

Key Ingredients in Gordon Ramsay Butternut Squash Soup

Every ingredient in this soup plays a role in building the perfect flavor profile. From the earthy base of the squash to the aromatic kick of cumin and nutmeg, each component adds something special. Here’s a breakdown of the key ingredients that come together to create this rich, comforting soup:

* Olive oil

A subtle, fruity oil that’s perfect for sautéing the onions and garlic, bringing out their natural sweetness and enhancing the overall flavor.

* Onion

A foundational ingredient that provides depth and sweetness when sautéed. The onions form the flavor base for the soup, harmonizing with the squash and other vegetables.

* Garlic

Adds an aromatic punch that brings warmth and complexity to the soup. Garlic’s savory depth works beautifully with the sweetness of the squash.

* Butternut squash

The star of the show! Its smooth, sweet flesh becomes tender when cooked, offering that comforting, velvety texture and a naturally sweet flavor that defines this dish.

* Carrot

Sweet and earthy, carrots help to balance out the butternut squash’s sweetness while contributing to the soup’s body and vibrant color.

* Potato

A creamy addition that helps to thicken the soup without overpowering the flavors. Potatoes also add a mild, comforting richness.

* Vegetable stock

This liquid ties everything together, providing the base of the soup. It infuses the ingredients with savory depth and keeps the soup light yet flavorful.

* Ground cumin

Cumin adds a warm, slightly smoky flavor with a hint of earthiness, deepening the overall complexity of the soup.

* Ground nutmeg

A pinch of nutmeg enhances the soup’s richness, adding a warm, slightly sweet, and nutty undertone that perfectly complements the squash.

* Salt

Essential for bringing out the natural flavors of the ingredients, salt helps to balance and elevate the overall taste.

* Pepper

A dash of pepper adds just the right amount of heat and sharpness, rounding out the soup’s flavor profile without overwhelming it.

* Heavy cream

The cream adds a luxurious richness to the soup, creating that velvety texture that makes each spoonful feel indulgent.

* Fresh parsley

A sprinkle of fresh parsley adds a burst of color and a hint of fresh, herbal flavor that brightens up the dish and makes it look even more inviting.

How to Make Gordon Ramsay Butternut Squash Soup

1. Heat two tablespoons of olive oil in a large pot over medium heat.

2. Add one large chopped onion to the pot and sauté for about five minutes, or until the onion becomes soft and translucent.

3. Stir in two minced garlic cloves and cook for another minute, letting the garlic become fragrant.

4. Add one medium butternut squash, peeled and chopped, to the pot, followed by one large carrot, peeled and chopped, and one medium potato, peeled and chopped.

5. Stir everything together, making sure the vegetables are well-coated with the oil and garlic mixture.

6. Pour in four cups of vegetable stock and bring the mixture to a boil.

7. Once boiling, reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender when pierced with a fork.

8. Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg to the pot, then season with salt and pepper to taste.

9. Use an immersion blender to purée the soup until it’s smooth and creamy, or carefully transfer the soup to a blender in batches and blend until smooth.

10. Return the soup to the pot and stir in half a cup of heavy cream.

11. Reheat the soup over low heat for a few minutes, just until it’s warmed through.

12. Taste the soup again and adjust the seasoning with more salt or pepper if needed.

13. Ladle the soup into bowls and garnish with fresh parsley before serving.

Serving Suggestions for Gordon Ramsay Butternut Squash Soup

– Crusty Bread

Pair this soup with a warm, crusty baguette or sourdough. The bread’s crunchy texture is perfect for dipping and soaking up every last bit of that creamy goodness. Trust me, you’ll want to mop up the bowl!

– Roasted Pumpkin Seeds

For a fun twist, sprinkle some roasted pumpkin seeds on top. They add a delightful crunch and a touch of earthiness that complements the soup’s natural sweetness. Plus, it looks beautiful!

– A Side Salad

Serve the soup with a fresh, light green salad. A simple mix of arugula, spinach, and a lemony vinaigrette balances out the rich, creamy soup, creating a well-rounded meal. The freshness of the salad contrasts perfectly with the warmth of the soup.

Each of these suggestions elevates the dish and makes it feel extra special, whether you’re having it as a starter or the star of the show.

How to Store Gordon Ramsay Butternut Squash Soup

Leftovers of this cozy, velvety soup are a gift! Here’s how to store it so it stays just as delicious for your next meal:

– Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days. When you’re ready to enjoy it, simply reheat on the stove over low heat, stirring occasionally, until warmed through.

– Freezing: If you want to keep it for longer, freeze the soup. Let it cool completely, then pour it into a freezer-safe container or bag, leaving a little room for expansion. It will keep in the freezer for up to 3 months. To reheat, let it thaw overnight in the fridge, and then warm it gently on the stove.

– Portioning: For easy meal prep, consider portioning the soup into smaller containers. This way, you can reheat just the amount you need without wasting any. Perfect for busy days when you want a quick, comforting bowl of soup!

Conclusion

And there you have it! This Gordon Ramsay Butternut Squash Soup is the perfect recipe to bring warmth and comfort to any chilly day. With its sweet and savory blend of ingredients, rich texture, and a hint of creaminess, it’s sure to become a staple in your kitchen. Whether you’re serving it for dinner or enjoying a cozy lunch, this soup has all the flavors you need to feel right at home.

Feel free to print this recipe below and save it for those moments when you’re craving something nourishing and delicious. And of course, if you try making this soup, I’d love to hear what you think! Drop a comment, ask questions, or share any feedback—you know I’m always here to chat about food and cooking.

Print Recipe

Gordon Ramsay Butternut Squash Soup

Author: Emily Roberts Courses: Appetizer

Difficulty: Intermediate Prep Time 15 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 10 mins

Calories: 350

Description

Gordon Ramsay's Butternut Squash Soup is a velvety, rich blend of roasted squash, sweet spices, and a touch of creamy warmth. Each spoonful is a comforting hug for your taste buds, with a perfect balance of savory and sweet, leaving you craving more.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 1 medium butternut squash, peeled and chopped

• 1 large carrot, peeled and chopped

• 1 medium potato, peeled and chopped

• 4 cups vegetable stock

• 1 teaspoon ground cumin

• ¹⁄₂ teaspoon ground nutmeg

• Salt to taste

• Pepper to taste

• ¹⁄₂ cup heavy cream

• Fresh parsley for garnish

Instructions

1. Heat two tablespoons of olive oil in a large pot over medium heat.
2. Add one large chopped onion to the pot and sauté for about five minutes, or until the onion becomes soft and translucent.
3. Stir in two minced garlic cloves and cook for another minute, letting the garlic become fragrant.
4. Add one medium butternut squash, peeled and chopped, to the pot, followed by one large carrot, peeled and chopped, and one medium potato, peeled and chopped.
5. Stir everything together, making sure the vegetables are well-coated with the oil and garlic mixture.
6. Pour in four cups of vegetable stock and bring the mixture to a boil.
7. Once boiling, reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender when pierced with a fork.
8. Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg to the pot, then season with salt and pepper to taste.
9. Use an immersion blender to purée the soup until it’s smooth and creamy, or carefully transfer the soup to a blender in batches and blend until smooth.
10. Return the soup to the pot and stir in half a cup of heavy cream.
11. Reheat the soup over low heat for a few minutes, just until it’s warmed through.
12. Taste the soup again and adjust the seasoning with more salt or pepper if needed.
13. Ladle the soup into bowls and garnish with fresh parsley before serving.

Note

• Use a high-quality olive oil for the best flavor.
• Peel the butternut squash carefully to avoid any tough skin.
• For extra smoothness, blend the soup in batches if using a regular blender.
• If you prefer a spicier kick, add a pinch of cayenne pepper along with the cumin and nutmeg.
• Garnishing with toasted pumpkin seeds instead of parsley adds a nice crunch.

Keywords: Gordon Ramsay butternut squash soup recipe, easy butternut squash soup recipe, creamy butternut squash soup Gordon Ramsay, how to make butternut squash soup like Gordon Ramsay, Gordon Ramsay winter soup recipes