Why You’ll Love This Recipe

Gordon Ramsay’s Butternut Squash Soup brings the best of fall flavors into a single bowl. The combination of roasted squash, onions, garlic, and sweet spices creates a rich and smooth soup that feels luxurious yet easy to make. The touch of heavy cream makes the texture silky and smooth, perfect for dipping crusty bread or enjoying on its own. The soup is versatile enough for a light lunch, dinner, or even as an appetizer for a special meal. Its natural sweetness from the squash pairs beautifully with the savory spices, making each bite a burst of flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium butternut squash, peeled and chopped
1 large carrot, peeled and chopped
1 medium potato, peeled and chopped
4 cups vegetable stock
1 teaspoon ground cumin
½ teaspoon ground nutmeg
Salt to taste
Pepper to taste
½ cup heavy cream
Fresh parsley for garnish

Directions

Heat the olive oil: In a large pot, heat 2 tablespoons of olive oil over medium heat.
Sauté the onion: Add the chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.
Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
Add the vegetables: Add the peeled and chopped butternut squash, carrot, and potato to the pot. Stir everything together to coat the vegetables in the oil and garlic mixture.
Add vegetable stock: Pour in 4 cups of vegetable stock and bring the mixture to a boil.
Simmer: Once boiling, reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender when pierced with a fork.
Add spices: Stir in the ground cumin, ground nutmeg, and season with salt and pepper to taste.
Blend the soup: Use an immersion blender to purée the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth.
Add cream: Return the soup to the pot, and stir in ½ cup of heavy cream.
Reheat: Gently reheat the soup over low heat for a few minutes until it’s warmed through.
Taste and adjust seasoning: Taste the soup and adjust the seasoning with more salt or pepper if necessary.
Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 45 minutes
Rest Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6

Variations

Spicy Butternut Squash Soup: Add a pinch of cayenne pepper along with the cumin and nutmeg for a spicy kick.
Roasted Garlic Soup: Roast the garlic along with the squash for an even deeper, caramelized flavor.
Vegan Version: Swap the heavy cream for coconut milk or a plant-based cream for a dairy-free option.
Herbed Variation: Add a few sprigs of fresh thyme or rosemary during the simmering process for added flavor. Remove the herbs before blending.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months.
Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. If frozen, allow it to thaw in the fridge overnight before reheating.

FAQs

1. Can I use a different type of squash?

Yes, you can use other types of squash like acorn or pumpkin, but butternut squash offers the best texture and sweetness for this recipe.

2. Can I make this soup ahead of time?

Yes, you can make the soup in advance and store it in the fridge for a few days. The flavors often improve as it sits, making it a great make-ahead dish.

3. Can I freeze the soup?

Yes, this soup freezes well. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw before reheating.

4. How can I make this soup spicier?

If you prefer a spicier soup, you can add a pinch of cayenne pepper or chili flakes when adding the cumin and nutmeg.

5. Do I have to use heavy cream?

No, you can substitute heavy cream with coconut milk or a dairy-free cream to make it vegan or lighter. It will still have a rich texture.

6. How do I get a smoother texture?

If you want an extra-smooth soup, blend the soup in batches using a regular blender, or use an immersion blender for the creamiest texture.

7. Can I add other vegetables to the soup?

Yes, you can add other vegetables like parsnips, sweet potatoes, or celery for a unique flavor profile. Just make sure they are cooked until tender.

8. Can I make this soup without the potato?

Yes, the potato adds creaminess, but you can omit it if you prefer a lighter version of the soup or if you’re following a low-carb diet.

9. How do I thicken the soup if it’s too thin?

If the soup is too thin, simmer it uncovered for a few extra minutes to reduce the liquid and thicken the soup. Alternatively, blend in a little more potato or squash.

10. Can I make this soup without an immersion blender?

Yes, you can use a regular blender to purée the soup in batches. Just be careful when transferring the hot soup to the blender.

Conclusion

Gordon Ramsay’s Butternut Squash Soup is a comforting, flavorful dish that’s perfect for chilly days. With its rich texture, warming spices, and creamy finish, this soup will quickly become a favorite in your recipe rotation. Whether you’re serving it as a starter or enjoying it as a meal on its own, it’s a crowd-pleaser that combines the best of savory and sweet. Give this recipe a try, and enjoy the cozy, satisfying flavors of autumn in every spoonful!