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Gordon Ramsay Butternut Squash Soup

Creamy Gordon Ramsay butternut squash soup in white bowl garnished with parsley and cream swirl
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A creamy, restaurant-quality butternut squash soup inspired by Gordon Ramsay. Features warming spices, fresh vegetables, and velvety texture. Perfect comfort food.

Ingredients

Scale
  • 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
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground nutmeg
  • ½ cup heavy cream
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • Fresh parsley for garnish

Instructions

  1. Peel and chop butternut squash into 1-inch cubes. Microwave whole squash for 2-3 minutes first to make peeling easier. Peel and chop carrot and potato into similar-sized pieces. Dice onion and mince garlic.
  2. Heat olive oil in large pot (at least 5-quart) over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
  3. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  4. Add butternut squash cubes, chopped carrot, and potato to pot. Stir to combine with aromatics.
  5. Sprinkle in ground cumin and ground nutmeg. Add 1 teaspoon salt and ½ teaspoon pepper. Stir well to coat vegetables with spices.
  6. Pour in vegetable stock and bring to boil. Reduce heat to simmer, cover, and cook for 40-45 minutes until vegetables are very tender and break apart easily when pressed with wooden spoon.
  7. Remove from heat and let cool for 5 minutes. Use immersion blender to puree soup for 2-3 minutes until completely smooth and creamy with no chunks. If using regular blender, work in batches filling only halfway, and hold lid firmly with towel.
  8. Return pot to low heat. Stir in heavy cream and warm gently for 2 minutes. Don’t boil. Taste and adjust seasoning with more salt and pepper if needed.
  9. Ladle into bowls and garnish with fresh chopped parsley. Drizzle with extra cream or olive oil if desired.

Notes

  • For dairy-free version, substitute coconut milk for heavy cream.
  • Roasting butternut squash at 400°F for 25-30 minutes before adding creates deeper, caramelized flavor.
  • Cut all vegetables into similar sizes for even cooking.
  • Soup thickens when stored. Add splash of stock or cream when reheating.
  • Microwave whole squash for 2-3 minutes before peeling to make it much easier to handle.

Nutrition

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