If you’re craving a cozy, velvety soup that feels like a warm hug, the Gordon Ramsay Butternut Squash Soup Recipe is an absolute must-try. It’s a beautifully balanced dish where naturally sweet butternut squash meets aromatic spices and creamy richness, creating a comforting bowl that’s both elegant and simple. This recipe brings out the best in humble ingredients, turning them into something truly special and perfect for any season.
Ingredients You’ll Need
Gathering these straightforward ingredients is all you need to achieve that lush texture and inviting flavor in this soup. Each element plays an essential role—whether it’s adding sweetness, depth, creaminess, or freshness to the final dish.
- Olive oil: Use two tablespoons for sautéing, to enrich the flavor and help soften the veggies gently.
- Large onion, chopped: Adds a base sweetness and savory foundation to the soup’s flavor profile.
- Garlic cloves, minced: Two cloves provide a delicate aromatic kick without overpowering the squash.
- Butternut squash, peeled and chopped: The star ingredient, offering natural sweetness and that gorgeous orange color.
- Large carrot, peeled and chopped: Enhances the sweetness and adds subtle earthiness.
- Medium potato, peeled and chopped: Contributes to a creamy texture when blended.
- Vegetable stock: Four cups to simmer the vegetables and deepen the flavor with a little savory warmth.
- Ground cumin: Just one teaspoon adds an earthy, warm spice that complements the squash beautifully.
- Ground nutmeg: Half a teaspoon gives a subtle nutty warmth that balances the sweetness.
- Salt and pepper: To taste, essential for bringing all the flavors together harmoniously.
- Heavy cream: Half a cup to add decadent creaminess and a silky finish.
- Fresh parsley: For garnish, adding vibrant color and a fresh herbal note at the end.
How to Make Gordon Ramsay Butternut Squash Soup Recipe
Step 1: Start by Sautéing the Aromatics
Begin by heating two tablespoons of olive oil over medium heat in a large pot. Add the chopped onion and cook for about five minutes until it turns soft and translucent. This step unlocks the onion’s natural sweetness, laying a fragrant foundation for the soup.
Step 2: Infuse with Garlic
Stir in the minced garlic and sauté for just another minute. This gentle cooking releases its wonderful aroma, which will infuse the soup without becoming overpowering.
Step 3: Add the Vegetables
Next, toss in the peeled and chopped butternut squash, carrot, and potato. Stir them together, making sure each piece gets coated with the olive oil, onion, and garlic mixture. This ensures every bite carries that delicious flavor.
Step 4: Bring It All Together with Stock
Pour in the four cups of vegetable stock and bring the pot to a gentle boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the vegetables become tender when poked with a fork. This simmering softens everything perfectly for blending.
Step 5: Spice and Season
Sprinkle in one teaspoon of ground cumin and half a teaspoon of ground nutmeg, then season with salt and pepper to taste. These spices add depth and warmth, elevating the soup from simply sweet to sophisticated and perfectly balanced.
Step 6: Purée to Velvety Perfection
Using an immersion blender directly in the pot, or carefully transferring the soup in batches to a blender, purée until completely smooth and creamy. This is when all those humble veggies transform into something luxuriously silky.
Step 7: Finish with Cream and Reheat
Put the puréed soup back into the pot, stir in half a cup of heavy cream, and gently warm over low heat for a few minutes. This final touch makes the soup rich and luscious without overpowering the fresh flavors.
Step 8: Final Taste and Serve
Give the soup one last taste, adjusting the salt and pepper if needed. Then, ladle into bowls and garnish with freshly chopped parsley for that beautiful pop of color and fresh brightness.
How to Serve Gordon Ramsay Butternut Squash Soup Recipe
Garnishes
Fresh parsley is a classic choice for garnish to complement the soup’s natural sweetness with a fresh herbal burst. You can also add a drizzle of extra virgin olive oil or a swirl of cream for an elegant final touch.
Side Dishes
This soup pairs wonderfully with crunchy toasted sourdough or crusty bread to mop up every creamy spoonful. A crisp green salad alongside offers a refreshing contrast in textures and flavors.
Creative Ways to Present
Serve the soup in small, charming cups or mini bowls for a stylish starter. Garnish with toasted pumpkin seeds or a sprinkle of chili flakes for an unexpected texture and hint of heat that’ll impress your guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge for up to three days when stored in an airtight container. It’s perfect for quick lunches or warming up after busy days.
Freezing
If you want to save some for later, this soup freezes beautifully. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently.
Reheating
Reheat the soup slowly on the stovetop over low heat to keep the creamy texture intact. Stir occasionally and add a splash of water or stock if it thickens too much.
FAQs
Can I use chicken stock instead of vegetable stock?
Absolutely! Chicken stock will add a richer, more savory background to the soup, but vegetable stock keeps it vegan-friendly while still flavorful.
Is it necessary to peel the butternut squash?
Peeling is recommended because the skin can be tough and fibrous, which affects the smoothness of the soup. Removing it ensures a silky texture.
Can I make this soup dairy-free?
Yes! Simply substitute the heavy cream with coconut milk or a dairy-free cream alternative to keep the soup creamy and delicious.
How long does the soup take to cook?
Preparation takes about 15 minutes, followed by 20 minutes of simmering until the vegetables are soft. Blending and finishing up add a few more minutes, so roughly 45 minutes total.
What’s the best way to store leftovers?
Store the soup in a sealed container in the refrigerator for up to three days or freeze it for longer storage, then reheat gently to enjoy later.
Final Thoughts
If you want a recipe that’s comforting, elegant, and full of natural flavors, you really can’t go wrong with the Gordon Ramsay Butternut Squash Soup Recipe. It’s incredibly satisfying, surprisingly simple, and guaranteed to warm you up any day of the year. Do yourself a favor and bring this bowl of deliciousness into your kitchen soon—you’ll wonder how you ever lived without it!
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Gordon Ramsay Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Description
Gordon Ramsay’s Butternut Squash Soup is a rich and creamy blend of roasted butternut squash, carrot, and potato, enhanced with aromatic spices like cumin and nutmeg. This comforting vegetarian soup is perfect for cozy dinners, showcasing a velvety texture finished with a touch of heavy cream and fresh parsley garnish.
Ingredients
Main Ingredients
- 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
- Heat the Oil: Heat two tablespoons of olive oil in a large pot over medium heat.
- Sauté Onion: Add one large chopped onion to the pot and sauté for about five minutes, until soft and translucent.
- Add Garlic: Stir in two minced garlic cloves and cook for another minute until fragrant.
- Add Vegetables: Add peeled and chopped butternut squash, carrot, and potato to the pot.
- Combine Ingredients: Stir everything together, ensuring the vegetables are well-coated with the oil and garlic mixture.
- Add Stock and Boil: Pour in four cups of vegetable stock and bring to a boil.
- Simmer: Reduce heat to low and simmer for about 20 minutes until vegetables are tender.
- Season: Add one teaspoon ground cumin and half a teaspoon ground nutmeg, then season with salt and pepper to taste.
- Blend Soup: Use an immersion blender to purée the soup until smooth, or blend in batches in a stand blender.
- Add Cream: Return soup to pot and stir in half a cup of heavy cream.
- Reheat: Warm the soup gently over low heat for a few minutes.
- Final Seasoning: Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle into bowls and garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with coconut milk to make it vegan.
- For extra richness, roast the butternut squash before adding it to the pot.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the thickness by adding more stock for a thinner soup or less for a thicker consistency.
- Garnish ideas include toasted pumpkin seeds or a drizzle of olive oil for added texture.
