Gordon Ramsay Butternut Squash Soup Recipe is comfort in a bowl—warm, velvety, and just fancy enough to feel like a win. Whether you’re feeding a picky eater, meal prepping for the week, or channeling your inner Michelin star chef, this dish checks all the boxes. The primary keyword, Gordon Ramsay Butternut Squash Soup Recipe, isn’t just a mouthful—it’s a meal that’ll leave your guests asking for seconds. Tucked between its golden blend of roasted squash, herbs, and subtle spice is the kind of flavor depth that makes a weeknight feel like a dinner party.
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What is Gordon Ramsay Butternut Squash Soup Recipe?
It’s a creamy, aromatic soup inspired by Gordon Ramsay’s culinary style—simple ingredients, bold flavors, and just the right level of flair. This version of Gordon Ramsay Butternut Squash Soup Recipe brings together roasted butternut squash, fresh herbs like sage and rosemary, and a kiss of ginger for heat. Think: fall in a bowl. Unlike many bland squash soups, this one gets depth from browning the squash first and blending until ultra-smooth. It’s not just soup—it’s a cozy sweater for your soul.
Reasons to Try Gordon Ramsay Butternut Squash Soup Recipe
First, let’s be real: butternut squash can be intimidating. It’s bulky, oddly shaped, and peeling it might feel like a full-on workout. But stick with me—this soup is 100% worth it. The Gordon Ramsay Butternut Squash Soup Recipe is not only easy to whip up, but it’s also budget-friendly, naturally vegan, and ridiculously satisfying. You’ll love the layered flavors, how well it pairs with a crusty hunk of sourdough, and the fact that it keeps beautifully for meal prep. It’s dinner-table-worthy but also feels like a big warm hug on a Tuesday night.
Ingredients Needed to Make Gordon Ramsay Butternut Squash Soup Recipe
When it comes to making the Gordon Ramsay Butternut Squash Soup Recipe, what you’re really doing is creating a cozy, flavor-packed experience with a handful of humble, pantry-friendly ingredients. No fancy gadgets. No hard-to-pronounce spices. Just fresh produce, bold herbs, and a touch of comfort in every bite.
Let’s break it down so you’re set up for total soup success:
- 2 tablespoons extra-virgin olive oil – This forms the base of your flavor. Go for the good stuff—it makes a difference when sautéing the onions and brings a subtle richness you’ll notice in every spoonful.
- 1 large yellow onion, chopped – The onion is your aromatic powerhouse here. It’s sautéed until soft and golden, adding a deep, savory undertone that anchors the soup.
- ½ teaspoon sea salt – Just enough to highlight the natural sweetness of the squash without overpowering it. You can always adjust to taste later.
- 1 whole butternut squash – Aim for one that’s around 2–3 pounds. Peel it, scoop out the seeds, and cut it into cubes. This is the star of the show, delivering creamy texture and a slightly sweet, nutty flavor once it’s roasted and blended. Want another Gordon Ramsay squash favorite? Be sure to check out his butternut squash risotto too—it’s creamy, comforting, and pairs like a dream with this soup for the ultimate dinner night combo.
- 3 garlic cloves, chopped – Because garlic makes everything better. A quick sauté brings out its mellow sweetness and depth.
- 1 tablespoon fresh sage, chopped – Sage adds that unmistakable fall flavor—earthy, slightly peppery, and wonderfully fragrant. It’s what makes this soup feel like a warm sweater on a chilly night.
- ½ tablespoon rosemary, minced – A little goes a long way here. Rosemary adds a piney, slightly citrusy note that cuts through the creaminess beautifully.
- 1 teaspoon fresh ginger, grated – This gives the soup a gentle kick and brightness. If you’re not a ginger lover, don’t skip it—it blends in so well, you’ll barely notice it except for the zingy balance it brings.
- 3–4 cups vegetable broth – Start with 3 cups and add more after blending, depending on how thick or silky you want your final texture. Pro tip: a richer broth = deeper flavor.
- Freshly ground black pepper, to taste – Add this toward the end, right before serving. It adds a little bite that rounds out the sweetness of the squash.
- Optional toppings: Chopped parsley for freshness, toasted pepitas (pumpkin seeds) for crunch, and crusty bread for dipping. (And yes, Gordon himself would say always serve it with good bread.)
Don’t forget—if you’re planning to serve a full spread, pair this soup with something vibrant like Gordon Ramsay’s braised cabbage for contrast, or follow it up with a luscious dessert like his famous tiramisu to really wow your crowd.
Instructions to Make Gordon Ramsay Butternut Squash Soup Recipe
You don’t need to be a culinary genius to pull off the Gordon Ramsay Butternut Squash Soup Recipe. What you do need is a good pot, a blender (or a bit of elbow grease), and this simple, step-by-step guide. Let’s get you from squash to spoonful, with plenty of flavor in between.
Step 1: Sauté the Onions (a.k.a. flavor base time)
Begin by warming 2 tablespoons of extra-virgin olive oil in a large, sturdy pot over medium heat. Toss in the chopped yellow onion, sprinkle with sea salt, and give it a few cracks of black pepper. Let the onions cook gently for 5 to 8 minutes, stirring now and then, until they’re soft, glossy, and just starting to turn golden. This is where the flavor magic starts—so take your time and let those onions work their charm.
If you’re new to sautéeing or just want to keep your knife skills sharp, you might love our easy breakdown on Gordon Ramsay’s onion-cutting technique in his omelette recipe.
Step 2: Add the Squash and Let It Brown
Toss in the peeled, cubed butternut squash. Cook it with the onions for about 8–10 minutes. Stir now and then to prevent sticking, but not too much—you actually want the squash to brown a little on the edges. That caramelization is your ticket to a soup that tastes like it’s been simmering all day.
At this point, your kitchen will start smelling like fall and comfort food had a baby. Trust the process.
Step 3: Add Garlic, Herbs & Ginger (the aromatics punch)
Next, add your chopped garlic, sage, rosemary, and freshly grated ginger. Stir constantly for 30 to 60 seconds, just until everything becomes fragrant. The garlic should be softening but not browning.
This is when the soup transforms from “hey, this smells good” to “okay, now we’re really cooking.” Those herbs bring depth and the ginger adds that subtle heat that makes the Gordon Ramsay Butternut Squash Soup Recipe stand out from the crowd.
Step 4: Simmer Away
Add 3 cups of vegetable broth to the pot, keeping the extra cup nearby in case you need to thin the soup later. Turn up the heat until the mixture starts to boil, then lower it to a gentle simmer. Cover the pot and let it cook for around 25 minutes. By the end, the squash should be so tender that a fork slides through it effortlessly—it should almost fall apart on its own.
If you’re multitasking, this is the perfect moment to whip up a side like Gordon Ramsay’s cauliflower cheese for a rich, cheesy pairing.
Step 5: Blend It Silky Smooth
Take the pot off the heat and let the soup sit for about 5 minutes so it cools slightly—no one needs a steam facial mid-recipe. Working in batches, carefully pour the soup into a high-powered blender and blend until it’s silky and smooth. If the texture is too thick for your liking, gradually mix in the extra broth until you get it just right.
Important tip: Use a countertop blender instead of an immersion blender for the smoothest, most velvety result. Immersion blenders tend to leave tiny chunks behind—still tasty, but not Gordon Ramsay level silky.
Step 6: Taste and Adjust
Pour your blended soup back into the pot. Give it a taste. Need a touch more salt? Maybe an extra grind of black pepper? Don’t be shy—this is where you fine-tune the flavor to your liking. Heat it gently over low heat if needed, but avoid boiling again. High heat can cause it to split.
Want even more Ramsay-approved flavor pairings? Round out your meal with his chicken liver pâté as a decadent appetizer or sticky toffee pudding for a truly satisfying finish.
Step 7: Serve It Up
Ladle your Gordon Ramsay Butternut Squash Soup Recipe into warm bowls. Top with chopped fresh parsley for a pop of color, a handful of toasted pepitas for crunch, and don’t forget a slice of crusty bread for dipping.
Need a dessert to match the cozy vibes? Try Gordon’s apple crumble—a warm, nostalgic favorite that pairs perfectly with this hearty soup.
That’s it—you’ve just recreated a restaurant-quality Gordon Ramsay Butternut Squash Soup Recipe right in your own kitchen. This isn’t just soup; it’s a full-on feel-good meal that’s as perfect for family dinners as it is for impressing weekend guests.
What to Serve with Gordon Ramsay Butternut Squash Soup Recipe
You’ve nailed the Gordon Ramsay Butternut Squash Soup Recipe—now, let’s talk about what to serve alongside it to make your meal feel complete. This soup is rich, creamy, and cozy all on its own, but pairing it with the right sides can take it from a light lunch to a full-on dinner-worthy spread.
For starters, you can’t go wrong with warm, crusty bread. Think thick slices of sourdough, a rustic baguette, or even homemade garlic bread for a little extra flair. Need something lighter? A simple green salad with lemon vinaigrette helps cut through the creaminess of the Gordon Ramsay Butternut Squash Soup Recipe and brings a bit of brightness to the table.
Looking for a protein boost? Serve this soup with Gordon Ramsay’s pan-fried salmon for a beautiful balance of flavor and texture. The crisp, buttery salmon contrasts perfectly with the silky smoothness of the soup. Another savory option? His chicken drumsticks—especially if you’ve got hungry kids (or adults) to please.
And don’t sleep on pairing soup with something indulgent afterward. Finish the meal with Gordon Ramsay’s blondies or a spoonful of his apple tarte tatin—a sweet reward for making such a stellar dish.
At the end of the day, the Gordon Ramsay Butternut Squash Soup Recipe is versatile enough to go solo or be the shining star in a cozy, balanced dinner lineup.
Key Tips for Making Gordon Ramsay Butternut Squash Soup Recipe
Let’s be honest—soup might seem simple, but there’s a fine line between “meh” and “mind-blowing.” To make your Gordon Ramsay Butternut Squash Soup Recipe taste like something you’d find in a fancy bistro, keep these tips in your back pocket:
1. Don’t skip the browning.
This is where flavor is born. Browning the squash brings out its natural sweetness and gives your soup a deep, almost roasted taste. It’s a small step that delivers big results.
2. Fresh herbs > dried herbs.
If you’ve got fresh rosemary and sage, use them. They add brightness and real dimension to the Gordon Ramsay Butternut Squash Soup Recipe. Dried herbs work in a pinch, but fresh ones really make this recipe sing.
3. Use a high-powered blender.
An immersion blender might save you a dish to wash, but if you’re chasing that silky-smooth finish (and Gordon Ramsay would expect no less), go with a countertop blender. Think velvety restaurant-level smooth.
4. Undersalt if you’re making ahead.
The flavors in this soup intensify overnight. If you’re making the Gordon Ramsay Butternut Squash Soup Recipe ahead of time (which, by the way, is a fantastic idea), hold back a little on the seasoning and adjust it after reheating.
5. Garnish like you mean it.
Toasted pepitas, a swirl of cream or coconut milk, fresh parsley—these aren’t just pretty. They add texture, contrast, and flavor. A soup without toppings? Feels naked.
6. Avoid high heat during reheating.
Want to keep that dreamy emulsion from splitting? Gently reheat on low heat and stir frequently. No one wants separated soup.
Want even more chef-level guidance? Check out Gordon Ramsay’s roasted tomato soup recipe—it’s another lesson in simple, layered flavor.
Storage and Reheating Tips for Gordon Ramsay Butternut Squash Soup Recipe
Made too much? Lucky you. The Gordon Ramsay Butternut Squash Soup Recipe holds up beautifully in the fridge and freezer—making it a weeknight lifesaver and lunchbox hero. Here’s how to store and reheat it like a pro (without ruining that luscious, creamy texture you worked so hard for).
Storing in the fridge:
Let your soup cool completely before transferring it to an airtight container. It’ll keep in the refrigerator for up to 4–5 days. You might notice the flavors deepen overnight—which is honestly the best part of the Gordon Ramsay Butternut Squash Soup Recipe.
Freezing like a champ:
This soup freezes like a dream. Pour it into freezer-safe containers or silicone soup cubes for easy grab-and-reheat portions. Label with the date (because we’ve all found mystery soups in the freezer) and store for up to 3 months.
Reheating tips:
Always reheat gently over low to medium heat on the stovetop. Stir often and add a splash of veggie broth or water if it’s thickened up. Avoid high heat—seriously. That can cause your soup to split, and no one wants to watch their creamy Gordon Ramsay Butternut Squash Soup Recipe turn into a weird grainy mess.
Microwave option:
If you’re short on time (we see you, busy mamas and 9-to-5 warriors), go ahead and microwave it in short bursts. Just cover the bowl loosely, stir between intervals, and don’t let it boil. Lower and slower is the name of the game.
Craving more cozy Gordon-approved soups that hold up well in the fridge? Don’t miss Gordon Ramsay’s broccoli cheddar soup—it’s another crowd-pleaser that stores like a dream.
Final Thoughts
And there you go—a complete guide to making the famous Gordon Ramsay Butternut Squash Soup Recipe that’s just as easy to pull off as it is packed with flavor. Whether you’re cooking to impress guests, sneaking in more veggies for your kids, or just craving something soul-soothing on a cold night, this recipe delivers every single time.
It’s the kind of dish that feels fancy but fits into your weeknight routine. Simple ingredients, bold flavor, and just enough culinary flair to make you feel like a rockstar in the kitchen. And best of all? It reheats beautifully, plays well with other dishes, and makes enough to stretch into tomorrow’s lunch.
If you loved making this Gordon Ramsay Butternut Squash Soup Recipe, be sure to explore more of our cozy creations—like Gordon Ramsay’s shepherd’s pie for the ultimate comfort combo, or his red cabbage recipe for a hearty, veggie-packed side.
And hey—don’t forget to pass this recipe along to a friend who could use a bowl of comfort (or a reason to use up that butternut squash sitting on the counter).
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
FAQs
How does Gordon Ramsay cook butternut squash?
Gordon Ramsay often roasts or sautés butternut squash to bring out its natural sweetness. In the Gordon Ramsay Butternut Squash Soup Recipe, he caramelizes it slightly in the pan before simmering with broth and aromatics to create a deep, layered flavor.
How does Martha Stewart make butternut squash soup?
Martha’s take usually involves roasting the squash and blending it with onions, apples, and sometimes cream. Her version is rich and comforting—but not quite as herb-forward as the Gordon Ramsay Butternut Squash Soup Recipe, which leans on sage, rosemary, and ginger for its signature depth.
What to add to butternut squash soup for more flavor?
Fresh herbs like sage and rosemary, a splash of coconut milk or cream, roasted garlic, or a pinch of chili flakes for heat can all amp up the flavor. But the real secret to a flavorful bowl? Browning the squash first—just like in the Gordon Ramsay Butternut Squash Soup Recipe.
How does Rachael Ray cook butternut squash?
Rachael Ray tends to roast or cube it for quick stovetop dishes. Her butternut squash soups often include spices like nutmeg and a dash of cream. Compared to the Gordon Ramsay Butternut Squash Soup Recipe, her versions are a bit more rustic and usually a touch sweeter.
Gordon Ramsay Butternut Squash Soup Recipe
This cozy, creamy butternut squash soup inspired by Gordon Ramsay is packed with warm spices, garden-fresh herbs, and silky texture in every spoonful. Perfect for busy weeknights or slow Sundays, it’s a flavorful bowl of comfort you’ll crave again and again.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soups
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- ½ teaspoon sea salt
- 1 medium butternut squash, peeled, seeded, and chopped into cubes
- 3 garlic cloves, finely chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon finely minced rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper, to taste
To serve:
- Fresh parsley (chopped)
- Toasted pepitas (pumpkin seeds)
- Crusty bread for dipping
Instructions
- Sauté the aromatics: In a large soup pot, heat olive oil over medium heat. Add chopped onion, sea salt, and black pepper. Cook for 5 to 8 minutes until the onion softens and turns slightly golden.
- Cook the squash: Add in your butternut squash cubes. Stir occasionally and let them cook for 8 to 10 minutes, allowing some light browning for added flavor.
- Add herbs and garlic: Stir in garlic, sage, rosemary, and ginger. Cook for 30 to 60 seconds until fragrant—don’t let the garlic brown.
- Simmer the soup: Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then lower the heat, cover, and simmer for 25 minutes or until the squash is fork-tender.
- Blend until smooth: Remove from heat and let the soup cool slightly. Transfer to a high-speed blender in batches and puree until completely smooth. Add more broth if needed to reach desired consistency.
- Taste and serve: Return the soup to the pot, reheat gently if necessary, and adjust seasoning to taste. Serve hot, garnished with parsley, toasted pepitas, and crusty bread on the side.
Notes
- Toast your pumpkin seeds in a dry pan until they pop—skip pre-packaged ones, they’re usually stale.
- For a velvety finish, use a high-powered blender instead of an immersion blender.
- Making it ahead? Slightly under-season, as flavors deepen overnight.
- Reheat slowly over low heat to prevent separation or curdling.
