This Gordon Ramsay Butternut Squash Soup recipe is a creamy and aromatic recipe, which is made with fresh butternut squash and sage. It’s the ultimate comfort food recipe, ready in about 40 minutes.
Jump to RecipeGordon Ramsay Butternut Squash Soup Recipe Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ tsp sea salt
- 1 butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tbsp fresh sage, chopped
- ½ tbsp rosemary, minced
- 1 tsp fresh ginger, grated
- 3–4 cups vegetable broth
- Black pepper to taste
- To serve: fresh parsley, toasted pepitas, crusty bread
How To Make Gordon Ramsay Butternut Squash Soup Recipe
- Sauté the Onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, salt, and a pinch of pepper. Cook for 5–8 minutes, stirring occasionally, until the onion is soft and translucent.
- Brown the Squash: Add the cubed butternut squash to the pot. Continue to cook for 8–10 minutes, stirring, until the squash begins to soften and gets lightly browned on the edges.
- Add the Aromatics: Stir in the chopped garlic, fresh sage, rosemary, and grated ginger. Cook for 30–60 seconds until everything is very fragrant.
- Simmer the Soup: Pour in 3 cups of the vegetable broth. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for about 25 minutes, or until the squash is completely tender and can be easily pierced with a fork.
- Blend Until Smooth: Let the soup cool slightly in the pot for a few minutes. Using an immersion blender, or by carefully transferring in batches to a high-speed blender, blend the soup until it is completely smooth and silky. If the soup is too thick, add more broth until you reach your desired consistency.
- Season and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley and toasted pepitas, with a side of crusty bread.
Recipe Tips
- How do I get the best garnish? For the best flavor and crunch, toast your pepitas (pumpkin seeds) yourself. Place them in a dry pan over medium heat and toast, shaking the pan, until they start to pop and turn golden. They are far superior to stale, pre-toasted seeds.
- What’s the secret to a silky texture? While an immersion blender is convenient, a high-speed countertop blender will give you the silkiest, most velvety smooth texture. Just be sure to let the soup cool slightly before blending to avoid pressure buildup.
- Any tips for making it ahead? This soup is great for making ahead. The flavors will intensify overnight. If you’re planning to store it, under-season it slightly when you make it, then taste and adjust the seasoning again when you reheat it.
- What’s the best way to reheat the soup? Reheat it gently in a pot over low to medium heat, stirring occasionally. Bringing it to a hard boil can cause the emulsion to break, which can affect the smooth texture.
What To Serve With Butternut Squash Soup
This comforting soup is delicious on its own but also pairs wonderfully with:
- Crusty bread or a grilled cheese sandwich for dipping
- A simple green salad with a sharp vinaigrette
- A dollop of crème fraîche or plain yogurt
- A sprinkle of crispy sage leaves
How To Store Butternut Squash Soup
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
- Freeze: This soup freezes beautifully. Let it cool, then pour into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Butternut Squash Soup Nutrition Facts
- Calories: 110kcal
- Carbohydrates: 20g
- Protein: 2g
- Fat: 3g
- Saturated Fat: 0.5g
- Sodium: 450mg
- Fiber: 5g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use frozen butternut squash?
Yes, you can use frozen, pre-cubed butternut squash to save time. You can add it directly from frozen to the pot after sautéing the onions, though you may need to cook it for a few extra minutes to brown it properly.
Can I make this soup vegan?
This recipe is naturally vegan as long as you use vegetable broth. It gets its creaminess from the blended squash and potato, not dairy.
Why is my soup bland?
This is usually caused by one of two things: not sweating the onions long enough to build a sweet flavor base, or using a watery, under-seasoned stock. Take your time with the initial sauté and always use a high-quality, flavorful broth.
Gordon Ramsay Butternut Squash Soup Recipe
Course: SoupsCuisine: BritshDifficulty: Easy4
servings10
minutes30
minutes110
kcalA creamy and aromatic butternut squash soup with fresh herbs—comforting, smooth, and packed with deep, layered flavor.
Ingredients
2 tbsp extra-virgin olive oil
1 large yellow onion, chopped
½ tsp sea salt & black pepper
1 butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tbsp fresh sage, chopped
½ tbsp rosemary, minced
1 tsp fresh ginger, grated
3–4 cups vegetable broth
Toppings: parsley, toasted pepitas
Directions
- In a large pot, heat oil and sauté onion with salt and pepper for 5-8 minutes until soft.
- Add the cubed squash and cook for 8-10 minutes, stirring, until it begins to brown lightly.
- Stir in the garlic, sage, rosemary, and ginger. Cook for 1 minute until fragrant.
- Add 3 cups of broth, bring to a boil, then cover and simmer for 25 minutes until the squash is tender.
- Let the soup cool slightly, then blend until completely smooth. Add more broth to reach your desired consistency.
- Taste and adjust seasoning. Serve hot, topped with parsley and toasted pepitas.
Notes
- Toast your own pepitas in a dry pan until they pop for the best flavor and crunch.
- A high-speed blender will yield the silkiest texture, but let the soup cool slightly first.
- If making ahead, under-season it slightly, as the flavors will intensify overnight.
- Reheat the soup gently over low heat to prevent the emulsion from splitting.
