If you’re on the hunt for a comforting, velvety dish that simply warms the soul, the Gordon Ramsay Butternut Squash Soup Recipe is an absolute game-changer. This recipe combines the natural sweetness of butternut squash with aromatic spices and a touch of creaminess that delivers a perfect balance of flavors and textures. Whether you’re cooking for a chilly evening or entertaining friends, this soup is as elegant as it is simple, truly showcasing how a handful of humble ingredients can create a memorable meal.
Ingredients You’ll Need
This Gordon Ramsay Butternut Squash Soup Recipe relies on straightforward but essential ingredients, each carefully chosen to enrich the flavor, texture, and color. From earthy root vegetables to aromatic spices, every item plays a crucial role in building that luscious, satisfying soup experience.
- Olive oil: Use two tablespoons to gently sauté the vegetables, adding a subtle fruitiness and aiding in caramelization.
- Onion: One large, chopped onion forms the flavorful base, offering sweetness when cooked down.
- Garlic: Two cloves, minced, bring a fragrant depth and gentle kick.
- Butternut squash: One medium-sized, peeled and chopped, this is the star ingredient with its natural sweetness and creamy texture.
- Carrot: One large, peeled and chopped, adds color and an extra layer of natural sweetness.
- Potato: One medium, peeled and chopped, provides body and helps achieve a smooth, velvety consistency.
- Vegetable stock: Four cups, which infuse the soup with savory flavors and help everything meld beautifully.
- Ground cumin: One teaspoon, introduces a warm, earthy undertone enhancing the overall flavor profile.
- Ground nutmeg: Half a teaspoon, for a subtle hint of spice that rounds out the sweetness.
- Salt and pepper: Season to taste to bring out all the natural flavors.
- Heavy cream: Half a cup, stirred in at the end for luscious richness and smooth mouthfeel.
- Fresh parsley: A handful for garnish, adding a fresh, vibrant touch to the finished soup.
How to Make Gordon Ramsay Butternut Squash Soup Recipe
Step 1: Sauté the Aromatics
Begin by warming two tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, cooking it gently for about five minutes until it softens and turns translucent. This step draws out the onion’s natural sweetness, setting the stage for a rich base. Once the onion is ready, stir in the minced garlic cloves and cook for an additional minute, until the garlic releases its delicious aroma, making your kitchen smell incredible.
Step 2: Add the Vegetables
Next, toss in the peeled and chopped butternut squash, carrot, and potato. Stir everything carefully, ensuring the vegetables get nicely coated with the oil and the garlic-onion mix. This quick toss is essential for building layers of flavor as the vegetables start to meld together over the heat.
Step 3: Simmer the Soup
Pour in four cups of vegetable stock, then bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let the soup simmer gently for around 20 minutes. You’ll want to simmer until all the vegetables are tender enough to pierce easily with a fork—this is what transforms the soup into a velvety texture later on.
Step 4: Spice and Season
With the vegetables softened, it’s time to season. Sprinkle in one teaspoon of ground cumin and half a teaspoon of ground nutmeg, stirring well to distribute the warm and subtle spices. Don’t forget to add salt and pepper according to your taste, giving the soup a well-rounded flavor that’s anything but bland.
Step 5: Blend to Perfection
To achieve that signature creamy consistency of the Gordon Ramsay Butternut Squash Soup Recipe, use an immersion blender to purée the soup directly in the pot. If you don’t have one, carefully transfer the soup in batches to a blender until smooth. The result should be silky and thick, with no lumps, inviting you to dive right in.
Step 6: Finish with Cream and Reheat
Return the puréed soup to the pot if needed, and stir in half a cup of heavy cream. This step adds a luxurious richness that balances the sweetness and spices perfectly. Warm the soup on low heat for a few minutes until it’s heated through but not boiling, tasting again and adjusting salt or pepper as desired. Ladle into bowls, ready for a cozy, comforting meal.
How to Serve Gordon Ramsay Butternut Squash Soup Recipe
Garnishes
Fresh parsley sprinkled over the top adds a burst of color and a subtle herbaceous note that lifts the creamy soup beautifully. For an extra special touch, consider a drizzle of good-quality olive oil or a few roasted pumpkin seeds for crunch and deeper flavor contrast.
Side Dishes
This soup shines alongside crusty artisan bread or a warm baguette for dipping. A simple green salad with a tangy vinaigrette also complements the rich, smooth soup well, balancing heaviness with freshness. If you’re feeling indulgent, crispy garlic bread is an unbeatable partner to soak up every last drop.
Creative Ways to Present
For a show-stopping presentation, serve the soup in hollowed-out mini pumpkins or squash bowls. Swirl a little extra cream in a spiral on top and scatter toasted nuts or microgreens for a bistro-style finish. It’s a perfect way to impress guests while keeping the focus on that inviting golden hue and smooth texture.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to airtight containers and store in the refrigerator for up to three days. The flavors often improve as they rest, making it ideal for planning ahead or enjoying the next day.
Freezing
This soup freezes wonderfully. Cool it completely before pouring into freezer-safe containers or bags. Freeze for up to three months. When you want to enjoy it again, thaw in the refrigerator overnight to maintain the best texture and flavor.
Reheating
Reheat gently over low heat on the stovetop, stirring occasionally to prevent scorching. If the soup has thickened during storage, stir in a splash of vegetable stock or cream to return it to that perfect, luscious consistency before serving.
FAQs
Can I use chicken stock instead of vegetable stock?
Absolutely! While the original Gordon Ramsay Butternut Squash Soup Recipe calls for vegetable stock to keep it vegetarian, chicken stock can add a savory depth if you prefer a richer, non-vegetarian flavor.
Is there a way to make this soup vegan?
Yes! Swap the heavy cream for coconut milk or a plant-based cream alternative to keep it vegan-friendly without sacrificing creaminess. Just be mindful that the flavor profile will be slightly different but still delicious.
What if I don’t have an immersion blender?
No worries at all—you can carefully transfer the cooked soup in batches to a countertop blender. Just make sure to let the soup cool slightly and hold the lid firmly to avoid any spills. Blend until smooth and creamy.
Can I prepare this soup ahead of time?
Definitely. This soup stores well refrigerated and the flavors actually deepen after resting overnight. Simply reheat gently when you’re ready to serve, and add garnishes fresh to keep things vibrant.
How can I add more spice or heat to the soup?
If you love a bit of kick, consider stirring in a pinch of cayenne pepper or some chili flakes along with the cumin and nutmeg. This adds a warming heat that complements the sweetness of the squash beautifully.
Final Thoughts
There is something wonderfully satisfying about making and sharing the Gordon Ramsay Butternut Squash Soup Recipe. It’s a dish that invites comfort and elegance in equal measure, perfect for both weeknight dinners and special occasions. Once you try it, I’m confident it will quickly become one of your favorite soups to make and enjoy year-round, so grab your ingredients and dive right in!
Print
Gordon Ramsay Butternut Squash Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 45m
- Total Time: 1h 0m
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Description
A creamy and comforting butternut squash soup by Gordon Ramsay, featuring roasted vegetables blended to velvety perfection with aromatic spices and a touch of cream. This warm, flavorful soup is perfect as a starter or light meal during chilly days.
Ingredients
Vegetables
- 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
Liquids & Fats
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1/2 cup heavy cream
Spices & Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Heat the oil: Heat two tablespoons of olive oil in a large pot over medium heat to create a flavorful base for the soup.
- Sauté onions: Add one large chopped onion and sauté for about five minutes until the onions turn soft and translucent, releasing their natural sweetness.
- Add garlic: Stir in two minced garlic cloves and cook for another minute until fragrant, enhancing the flavor profile.
- Add vegetables: Add the peeled and chopped butternut squash, carrot, and potato to the pot, carefully combining the hearty ingredients.
- Coat vegetables: Stir the vegetables ensuring they are well-coated with the oil and garlic mixture to evenly distribute flavors.
- Add stock and boil: Pour in four cups of vegetable stock, bring the mixture to a rolling boil to start the cooking process.
- Simmer vegetables: Reduce heat to low and let the soup simmer for about 20 minutes until the vegetables are tender to the fork.
- Season soup: Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg, then season with salt and pepper to taste for depth of flavor.
- Blend soup: Use an immersion blender to purée the soup until smooth and creamy, or carefully transfer in batches to a blender for a silky texture.
- Add cream: Return the puréed soup to the pot and stir in half a cup of heavy cream to enrich the soup’s creaminess.
- Reheat gently: Warm the soup over low heat for a few minutes until heated through, making sure not to boil to preserve cream texture.
- Final seasoning: Taste and adjust the seasoning with additional salt or pepper as needed to perfect the flavor.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley for a fresh, vibrant finish.
Notes
- For a vegan version, substitute heavy cream with coconut cream or oat cream.
- Adjust the thickness by adding more vegetable stock if needed after blending.
- Use an immersion blender for easier and safer blending directly in the pot.
- This soup freezes well; store in airtight containers for up to 3 months.
- Freshly ground black pepper enhances the aroma and flavor better than pre-ground pepper.
