Gordon Ramsay Butternut Squash Soup Recipe

I recently created a Butternut Squash Soup Recipe that fills the kitchen with hints of fresh sage, rosemary and ginger. I started with a vibrant butternut squash, chopped onion and garlic then simmered everything in hearty vegetable stock and olive oil. The optional cream and toasted pepitas add an extra touch of indulgence.

I recently tried a twist on Gordon Ramsay’s butternut squash soup recipe and man, it turned out surprisingly delicious. I started by heating 2 tbsp of olive oil in a pot and adding a large chopped onion, garlic, and an inch of grated fresh ginger, letting them sizzle until they turned soft and fragrant.

Then I tossed in my peeled, seeded, and cubed butternut squash along with a few torn sage leaves and chopped rosemary. As it simmered with 4 cups of vegetable stock, the flavors melded together in a way that just blew my mind.

I even stirred in a little heavy cream for extra richness, though you can skip it if you want a lighter version. Once everything was pureed to perfection, I sprinkled toasted pepitas on top which gave it an awesome crunch.

This recipe is definitely one of my go-tos for a quick and hearty meal that never fails to impress.

Why I Like this Recipe

I really love this recipe cuz it just makes me feel all warm and fuzzy inside on a chilly night. The soup comes together so quick and easy, and I dont have to spend hours in the kitchen. I also enjoy how the flavors really pop from the mix of ginger, sage, and rosemary which give it a bold taste that never gets boring. And honestly, tossing those toasted pepitas on top gives it a fun crunch that makes every spoonful exciting.

Ingredients

• A nutrient-rich vegetable high in fiber and vitamin A that lends a subtle natural sweetness.
• A heart healthy fat that helps enhance flavors and aids in cooking the ingredients.
• Adds a natural sweetness with a mild bite and is packed with fiber as well as antioxidants.
• Boosts savory depth, is low calorie and offers immune benefits along with essential nutrients.
• Introduces warm spiciness that supports digestion and gives a tangy little kick.
• Sage imparts a fragrant, slightly peppery note that helps balance the soup’s earthiness.
• Heavy cream adds a luxurious richness and smooth texture when stirred in for extra indulgence.
• Toasted pepitas provide a crunchy contrast, packing protein and a delightful nutty flavour.

Ingredient Quantities

• 1 medium butternut squash (about 2 lbs) – peeled, seeded and cubed
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 2 cloves garlic, minced
• 1 inch piece fresh ginger, peeled and grated
• 5 to 7 fresh sage leaves, roughly torn
• 1 sprig fresh rosemary, leaves chopped (or about 1 tsp dried rosemary)
• 4 cups vegetable stock
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for extra creaminess)
• 1/4 cup toasted pepitas for topping

How to Make this

1. Peel, seed and cube the butternut squash into even pieces, then set aside.

2. In a large pot, heat 2 tbsp olive oil over medium heat and add the chopped onion. Cook it until it gets soft and a bit translucent, about 5 minutes.

3. Toss in the minced garlic and grated ginger, stirring for about 1 minute until you smell the flavors start to mix.

4. Add the roughly torn sage leaves and chopped rosemary (or 1 tsp dried) to the pot, stirring well so the herbs release their aroma.

5. Now add the cubed squash and pour in 4 cups of vegetable stock along with salt and pepper to taste.

6. Bring the mix to a simmer and let it cook for around 20 minutes until the squash is really soft.

7. Once soft, blend the soup using an immersion blender (or you can transfer it in batches to a blender) till it’s smooth and creamy.

8. Stir in the optional 1/2 cup heavy cream if you want it extra creamy, and let it heat through gently.

9. Serve hot with 1/4 cup toasted pepitas sprinkled on top for that nice crunchy finish.

Equipment Needed

1. Large pot
2. Sharp knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and spoons
6. Wooden spoon
7. Immersion blender (or a regular blender)
8. Stove

FAQ

Gordon Ramsay Butternut Squash Soup Recipe Substitutions and Variations

• Butternut Squash: You can use acorn squash or even pumpkin instead if you cant get butternut squash. They work almost the same, tho the flavour might change a bit.
• Olive Oil: If you dont have olive oil on hand, you can swap it out with avocado oil or even a light coconut oil, but keep in mind that coconut oil might add a slight hint of coconut flavour.
• Fresh Sage Leaves: In a pinch, you can use about 1/2 tsp of dried sage or even a handful of fresh thyme leaves if you really love that herbal taste.
• Fresh Ginger: If you dont have ginger, a pinch of ground ginger can work, but use it sparingly as it is more concentrated than fresh ginger.
• Heavy Cream: For extra creaminess or a lighter option, try using coconut cream or even full fat Greek yogurt. Just be sure to add these at the end after taking the soup off the heat.

Pro Tips

1. When you’re cooking the onion, try not to rush it. Letting it soften slowly really brings out the natural sweetness which helps balance out the squash flavors.
2. If you have time, try gently toasting the ginger and garlic before you add everything else. Just a quick fry can make them release more flavor so the soup gets a deeper taste.
3. Experiment with additional spices like a pinch of nutmeg or smoked paprika. Sometimes adding a little extra flavor can really elevate the soup, but be careful not to use too much.
4. For the ultimate smooth consistency, make sure your squash pieces are all cut roughly the same size so they cook evenly. Sometimes uneven pieces can leave you with a lumpy texture if you’re not careful.