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: 5 Simple Steps to Cozy Perfection

Gordon Ramsay Butternut Squash Soup Recipe

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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.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soups
Method: Stovetop
Cuisine: British
Diet: Vegetarian

Ingredients

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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

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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.

Find it online: https://cookingwithramsay.com/gordon-ramsay-butternut-squash-soup-recipe/