There’s something almost magical about the first time butternut squash hits the pot each fall. Maybe it’s the scent of rosemary and sage dancing through the kitchen… or maybe it’s just that this Gordon Ramsay Butternut Squash Soup is downright comforting in a way that hugs you from the inside out.
Now, I know putting “Gordon Ramsay” and “easy” in the same sentence might sound like a culinary oxymoron, but trust me—this one’s doable, even on a Wednesday night when your energy’s somewhere between reheating leftovers and ordering takeout. If you’ve got 40 minutes and a craving for cozy, this recipe’s got your back.
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Why You’ll Love This Gordon Ramsay Butternut Squash Soup
- Quick & Easy: 10 minutes of prep, 30 minutes of simmering, and boom—dinner’s done.
- Healthy but Rich: Only 110 calories per serving, but the texture is so velvety you’d swear there’s cream.
- Freezer-Friendly: Make a big batch and stash some away for those “I-can’t-deal” days.
- Vegan, But Hearty: No dairy, no meat, but still deeply satisfying (even my meat-loving husband doesn’t complain!).
This is one of those recipes that’s earned a permanent spot in my fall rotation—right next to my Pumpkin Carrot Soup and Homemade Tomato Soup.
What Does Gordon Ramsay Butternut Squash Soup Taste Like?
Imagine a bowl of golden, silky goodness that smells like the inside of a Thanksgiving kitchen. The roasted butternut squash gives it a deep, slightly sweet earthiness, while the ginger adds a gentle kick of warmth. The rosemary and sage? Oh honey, they sing. And if you top it off with toasted pepitas and a chunk of crusty bread… game over.
It’s the kind of soup that makes you pause, close your eyes, and sigh just a little before the next spoonful.
What You’ll Need for This Cozy Gordon Ramsay Butternut Squash Soup
Before we get to stirring, let’s talk about the ingredients—and how each one brings a little something special to the bowl.
- Butternut Squash: Pick one that feels heavy for its size, with matte, firm skin. Peel, seed, and cube it—don’t be tempted by pre-cut unless you’re short on time.
- Yellow Onion: Adds sweet and savory backbone when sautéed until soft.
- Garlic, Ginger, Sage & Rosemary: This combo brings depth, freshness, and that unmistakable fall aroma. Don’t skip the ginger—it makes everything pop.
- Olive Oil: Just two tablespoons, but it helps caramelize the squash and onion beautifully.
- Vegetable Broth: I like low-sodium so I can control the salt. You can always add more, but you can’t take it out!
- Sea Salt & Black Pepper: Keep it simple. Season as you go.
- Toppings: Toasted pepitas, parsley, maybe a swirl of coconut cream if you’re feelin’ fancy. And don’t forget the crusty bread—because soup deserves a good dip partner.
Love squash-based recipes? You might also enjoy my Roasted Acorn Squash with Brown Sugar or this Spaghetti Squash Alfredo.
How to Make Gordon Ramsay Butternut Squash Soup (Step-by-Step)
- Sauté the onion:
Heat olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and a few cracks of black pepper. Stir occasionally for 5–8 minutes until soft and translucent. - Add squash:
Toss in the cubed butternut squash and cook for another 8–10 minutes, letting it brown a bit for extra flavor. Stir often to avoid burning. - Flavor bomb time:
Stir in the chopped garlic, sage, rosemary, and grated ginger. Let everything mingle in the pot for 30–60 seconds—just long enough to make your kitchen smell like heaven. - Simmer:
Pour in 3 cups of veggie broth, bring it to a boil, then reduce to a simmer. Cover and let it bubble gently for 25 minutes, or until the squash is fork-tender. - Blend it smooth:
Let it cool slightly, then transfer to a blender. Tip: A high-speed blender gives that ultra-smooth, restaurant-style finish. Add more broth if you like it thinner. - Final touches:
Taste. Adjust seasoning. Pour into bowls. Garnish with parsley and pepitas. Serve hot with bread.
Tips and Tricks for Perfect Gordon Ramsay Butternut Squash Soup
- Don’t rush the sauté. Let those onions go golden—it makes a difference in flavor.
- Fresh herbs > dried. Seriously, the sage and rosemary give this soup its “chef’s kiss” vibe.
- Blender matters. Immersion blenders work in a pinch, but a high-speed blender gives that luscious, silky texture that’ll have you licking the spoon.
- Toast your pepitas! A dry pan over medium heat until they pop. No oil needed.
- Make it ahead. Like many soups, it tastes even better the next day.
Storage Tips
- Fridge: Store in a sealed container for up to 5 days.
- Freezer: Let it cool completely and freeze for up to 3 months. I like using quart-size freezer bags—lay flat for easy stacking!
- Reheat Gently: Warm over low heat. Don’t boil—it can split the texture.
FAQs
Can I make this in a slow cooker?
Yes! Sauté onions and squash first, then add everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4, then blend.
Is this soup vegan?
Absolutely. Just be mindful of toppings—skip dairy-based ones if keeping it plant-based.
Can I use frozen squash?
You can, but fresh really shines here. If you’re in a pinch, go for it—but roast it first if possible for deeper flavor.
What should I serve with this soup?
A crisp green salad, grilled cheese, or just good bread.
Final Ladle Thoughts
If there’s one soup that bridges the gap between elegant and everyday, it’s Gordon Ramsay Butternut Squash Soup. It’s cozy enough for a weeknight, classy enough for company, and nourishing in every sense of the word.
So next time the air turns a little crisp and you find yourself staring down a lumpy squash at the market, bring it home. Trust me—this bowl of golden goodness is worth it.
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Gordon Ramsay Butternut Squash Soup – Quick & Comforting
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy, 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
- 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: parsley, toasted pepitas, crusty bread
Instructions
1. Heat oil in large pot. Sauté onion with salt and pepper 5–8 min until soft.
2. Add squash. Cook 8–10 min, stirring, until lightly browned.
3. Stir in garlic, herbs, ginger. Cook 30–60 seconds until fragrant.
4. Add 3 cups broth. Boil, then simmer covered 25 min until squash is tender.
5. Cool slightly, then blend until smooth. Add more broth if needed.
6. Taste, season, serve hot with toppings.
Notes
Toast your pepitas in a dry pan until they pop. Don’t buy them pre-toasted—they’re always stale.
Use a high-speed blender, not immersion, if you want silky texture.
If you’re making ahead, under-season slightly—flavors intensify overnight.
Reheat gently. High heat breaks the emulsion and it’ll split.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 110
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash, soup, Gordon Ramsay, fall, vegetarian, creamy
