Gordon Ramsay Butternut Squash Soup

I’ve been making Gordon Ramsay Butternut Squash Soup for years, and it never fails to impress. This velvety, restaurant-quality soup brings warmth and comfort to any table with its perfect blend of sweet squash, aromatic spices, and creamy richness. The first time I tried Gordon Ramsay’s approach to butternut squash soup, I was amazed at how simple ingredients could create such depth of flavor.

The aroma that fills your kitchen when this soup simmers is unforgettable. The combination of nutmeg and cumin transforms ordinary butternut squash into something extraordinary. I remember the first chilly autumn evening I made this recipe. The house smelled incredible, and my family couldn’t wait to dig in. What makes this Gordon Ramsay butternut squash soup recipe so special is how the vegetables meld together to create a silky, luxurious texture that rivals any fancy restaurant. Whether you’re looking for an easy butternut squash soup for weeknight dinners or an impressive starter for guests, this recipe delivers every time.

What You’ll Need for This Creamy Butternut Squash Soup

I always start with fresh, firm butternut squash for the best flavor and texture. Pro tip: look for squash with a matte skin rather than shiny, as this indicates ripeness. You can substitute sweet potato if butternut squash isn’t available, though the flavor will be slightly different.

• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 1 large carrot, peeled and chopped
• 1 large onion, diced
• 1 medium potato, peeled and chopped
• 2 large cloves garlic (or 3 small), minced
• 4 cups vegetable stock (I prefer low-sodium to control seasoning)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground nutmeg (freshly grated works beautifully)
• ½ cup heavy cream (or coconut milk for dairy-free option)
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• Fresh parsley for garnish

How to Make Gordon Ramsay Butternut Squash Soup Step by Step

I recommend taking your time with the vegetable prep, as uniformly sized pieces ensure even cooking and a smoother final texture.

Step 1: Peel and chop your butternut squash into 1-inch cubes. Peel and chop the carrot and potato into similar-sized pieces. Dice the onion and mince the garlic finely. This prep work makes the cooking process smooth and efficient.

Step 2: Heat 2 tablespoons of olive oil in a large pot (at least 5-quart capacity) or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened and translucent. You’ll know it’s ready when the onion becomes fragrant and slightly golden at the edges.

Step 3: Add the minced garlic and cook for 1 minute until fragrant. Be careful not to let it burn, as burnt garlic can make your Gordon Ramsay butternut squash soup bitter.

Step 4: Add the butternut squash cubes, chopped carrot, and potato to the pot. Stir everything together to coat the vegetables with the oil and aromatics.

Step 5: Sprinkle in the ground cumin and ground nutmeg. Add the 1 teaspoon salt and ½ teaspoon pepper. Stir well to coat all the vegetables with the warm spices. The kitchen will start smelling amazing at this point.

Step 6: Pour in the 4 cups of vegetable stock. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot and cook for 40-45 minutes until all vegetables are very tender. The vegetables should break apart easily when pressed against the side of the pot with a wooden spoon. Pro tip: don’t rush this step, as fully tender vegetables create the silkiest texture.

Step 7: Remove the pot from heat and let it cool for 5 minutes for safety. Use an immersion blender to puree the soup directly in the pot, blending for 2-3 minutes until completely smooth and creamy with no vegetable chunks remaining. If using a regular blender, work in batches and fill only halfway to prevent hot liquid from erupting. Always hold the lid down firmly with a folded towel and start on lowest speed to allow steam to escape safely.

Step 8: Return pot to low heat. Stir in the heavy cream and mix until well combined. Warm gently for about 2 minutes. Don’t let it boil after adding cream, as this can cause separation. The cream adds richness and a beautiful pale orange color. Taste and adjust seasoning with more salt and pepper if needed.

Step 9: Ladle the hot soup into bowls and garnish with fresh chopped parsley. Drizzle with extra cream or a swirl of olive oil if desired for an elegant presentation.

Perfect Pairings for Your Butternut Squash Soup

This creamy soup pairs beautifully with complementary flavors and textures that enhance the meal.

Crusty sourdough bread: The tangy, chewy bread is perfect for dipping and adds satisfying texture contrast to the smooth soup.

Arugula salad with lemon vinaigrette: The peppery greens and bright citrus cut through the richness of this Gordon Ramsay butternut squash soup beautifully.

Grilled cheese sandwich: A classic pairing that turns soup into a complete comfort meal, especially with sharp cheddar or gruyere.

Roasted Brussels sprouts: The caramelized, slightly bitter sprouts complement the sweet squash perfectly and add nutritional value.

Toasted pumpkin seeds: Sprinkle these on top for a delightful crunch and nutty flavor that enhances the best butternut squash soup experience.

Additional Butternut Squash Soup Inspirations

This Gordon Ramsay-inspired recipe showcases professional techniques that can be applied across various squash soup preparations. For a more traditional approach with equally impressive results, the Roasted Butternut Squash Soup emphasizes simple roasting methods that develop natural sweetness. When craving something beyond classic pureed soup, the Savory Butternut Squash Gnocchi Soup offers textural variety with delicate pasta additions.

Expand the autumn soup repertoire with the Creamy Acorn Squash Soup, which brings different flavor nuances to the table. For health-conscious cooking without sacrificing taste, pair this chef-inspired recipe with the Protein-Packed Butternut Squash Soup to create balanced weekly meal plans.

Storing Your Homemade Butternut Squash Soup

This soup stores exceptionally well, making it perfect for meal prep. I recommend letting it cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days, or freeze in freezer-safe containers for up to 3 months. Pro tip: freeze in individual portions for quick lunches.

For reheating, warm gently on the stove over medium-low heat, stirring occasionally to prevent scorching. Add a splash of vegetable stock or cream if the soup has thickened too much during storage. Avoid boiling, as this can cause the cream to separate.

This Gordon Ramsay butternut squash soup actually tastes even better the next day as the flavors continue to develop. I often make a double batch on Sunday to enjoy throughout the week.

Common Questions About Butternut Squash Soup

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