This Gordon Ramsay Butternut Squash Soup Recipe brings restaurant-quality flavors to your home kitchen.
The celebrity chef’s signature technique creates a velvety, rich soup that’s both comforting and elegant.
With its perfect balance of sweetness and savory notes, this soup showcases why Gordon Ramsay’s approach to simple ingredients creates extraordinary results.
The Gordon Ramsay butternut squash soup recipe transforms humble vegetables into a luxurious dining experience.
His method emphasizes proper roasting techniques and seasoning layers that develop deep, complex flavors.
This soup delivers the perfect autumn comfort food while maintaining the sophisticated taste profile that makes Gordon Ramsay’s recipes so beloved worldwide.
When I First Introduced To
I discovered this Gordon Ramsay butternut squash soup recipe during a cooking class. The instructor demonstrated Ramsay’s roasting technique for vegetables.
The caramelized edges and concentrated flavors amazed me. Since then, this recipe became my go-to autumn soup.
The simplicity combined with restaurant-quality results made it an instant favorite in my kitchen repertoire.
Equipment List
- Large roasting pan
- Sharp knife
- Cutting board
- Large soup pot
- Immersion blender
- Measuring cups
- Wooden spoon
- Fine mesh strainer
- Ladle
Ingredients List
- 2 lbs butternut squash, peeled and cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp ground ginger
- Salt and pepper to taste
- Fresh thyme sprigs
- Butter for finishing
Step-by-Step Preparation
- Preheat your oven to 400°F.
- Cut butternut squash into even cubes.
- Toss cubes with olive oil and salt.
- Roast for 25 minutes until caramelized.
- Heat oil in large pot over medium heat.
- Add chopped onion and cook until softened.
- Add minced garlic and cook for one minute.
- Add roasted squash to the pot with stock.
- Bring mixture to a gentle boil then simmer.
- Cook for 15 minutes until vegetables are tender.
- Remove from heat and blend until smooth.
- Stir in cream and season with salt.
- Add pepper and fresh thyme for garnish.
Recipe Tips
- Roast squash until edges are golden for maximum flavor
- Use vegetable stock instead of water for richer taste
- Blend soup while hot for the smoothest texture
- Strain soup through fine mesh for silky consistency
- Add cream slowly to prevent curdling
What Can You Serve With
- Crusty Bread: Serve warm sourdough or French bread alongside this Gordon Ramsay butternut squash soup recipe. The bread’s crispy exterior and soft interior perfectly complement the smooth soup texture.
- Simple Salad: A fresh arugula salad with light vinaigrette balances the soup’s richness. The peppery greens provide a nice contrast to the sweet butternut squash flavors.
- Grilled Cheese: Classic grilled cheese sandwiches pair wonderfully with this soup. The melted cheese and buttery bread create the ultimate comfort food combination.
Conclusion
This Gordon Ramsay butternut squash soup recipe delivers professional results with simple techniques.
The roasting method intensifies flavors while creating a restaurant-quality dish at home.
Perfect for entertaining or casual family dinners, this soup showcases how proper technique transforms basic ingredients into something extraordinary and memorable.
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Gordon Ramsay Butternut Squash Soup Recipe
Equipment
- Large roasting pan
- Sharp knife
- Cutting board
- Large soup pot
- Immersion blender
- Measuring cups
- Wooden spoon
- Fine mesh strainer
- Ladle
Ingredients
- 2 lbs butternut squash peeled and cubed
- 1 large onion chopped
- 3 garlic cloves minced
- 4 cups vegetable stock
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp ground ginger
- Salt and pepper to taste
- Fresh thyme sprigs
- Butter for finishing
Instructions
- Preheat your oven to 400°F.
- Cut butternut squash into even cubes.
- Toss cubes with olive oil and salt.
- Roast for 25 minutes until caramelized.
- Heat oil in large pot over medium heat.
- Add chopped onion and cook until softened.
- Add minced garlic and cook for one minute.
- Add roasted squash to the pot with stock.
- Bring mixture to a gentle boil then simmer.
- Cook for 15 minutes until vegetables are tender.
- Remove from heat and blend until smooth.
- Stir in cream and season with salt.
- Add pepper and fresh thyme for garnish.
Notes
- Roast squash until edges are golden for maximum flavor
- Use vegetable stock instead of water for richer taste
- Blend soup while hot for the smoothest texture
- Strain soup through fine mesh for silky consistency
- Add cream slowly to prevent curdling
