There’s something deeply comforting about a bowl of creamy soup on a chilly evening, and this Gordon Ramsay Butternut Squash Soup Recipe captures that feeling perfectly. I first tried making this after watching one of Ramsay’s cozy autumn specials—his version was elegant yet simple, and I thought, “Now that’s my kind of weeknight dinner.”
This recipe brings together the velvety sweetness of butternut squash, the earthiness of cumin, and the richness of cream for a soup that feels like a hug in a bowl. It’s quick enough for busy weeknights but special enough for your Thanksgiving table.
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Why You’ll Love This Gordon Ramsay Butternut Squash Soup Recipe
If you’re anything like me, you crave meals that taste indulgent but still feel wholesome. This soup checks every box:
- Quick and easy. From chopping to serving, it takes just 40 minutes.
- Rich and creamy. The butternut squash blends beautifully with a touch of cream.
- Simple ingredients. You likely have most of them already in your kitchen.
- Versatile. Serve it as a light dinner, a cozy lunch, or even a holiday starter.
This recipe has become one of my fall staples, especially when I want to impress guests without spending hours in the kitchen.
What Does Gordon Ramsay Butternut Squash Soup Taste Like?
Think of this soup as smooth, savory sunshine. The butternut squash gives it a natural sweetness, while cumin adds a gentle warmth that balances everything out. The cream ties it all together into a silky texture that’s downright luxurious.
A sprinkle of fresh thyme on top gives it that restaurant-style finish—and if you close your eyes, you might just imagine yourself sitting at Ramsay’s own table.
Ingredients You’ll Need for Gordon Ramsay Butternut Squash Soup Recipe
Let’s talk about what makes this Gordon Ramsay Butternut Squash Soup Recipe so irresistibly creamy, comforting, and flavorful. The secret lies in the ingredients—each one chosen to build layers of taste and texture that come together beautifully in your bowl. This isn’t just any butternut squash soup; it’s a warm, velvety masterpiece inspired by the culinary brilliance of Gordon Ramsay himself.
Here’s what you’ll need and why each ingredient matters:
- 1 large butternut squash, peeled and cubed – This is the star of the show. Butternut squash has a naturally sweet, nutty flavor that turns buttery soft when cooked. When pureed, it creates a rich, silky base that’s both satisfying and nourishing. Choose one that feels heavy for its size, with smooth skin and no green spots.
- 2 tablespoons olive oil – Olive oil helps to gently sauté the onions and garlic while adding a subtle depth of flavor. If you prefer a slightly richer base, you can use a blend of olive oil and butter for that extra hint of indulgence.
- 1 onion, chopped – A key player for flavor. When onions caramelize slightly, they give the soup a mellow sweetness that balances the earthy squash perfectly. Yellow onions work best, but white will do in a pinch.
- 2 garlic cloves, minced – Garlic adds warmth and fragrance to the soup. Don’t be tempted to skip it—it’s that quiet note that makes people say, “What’s that amazing flavor?”
- 1 teaspoon ground cumin – Cumin gives this Gordon Ramsay Butternut Squash Soup Recipe its signature touch of warmth. It adds depth without overpowering the delicate sweetness of the squash. If you like a slightly smoky note, try lightly toasting the cumin in the pot before adding the liquid.
- 4 cups vegetable stock – The backbone of the soup. Vegetable stock keeps the recipe vegetarian-friendly, but you can use chicken stock for an even richer result. Homemade stock adds an extra layer of flavor, though a good-quality store-bought option works perfectly too.
- ½ cup heavy cream – This is where the magic happens. The cream rounds out the flavors and turns the soup luxuriously smooth. If you want a lighter version, you can swap this for half-and-half or even coconut milk for a dairy-free alternative.
- Salt and pepper, to taste – Seasoning is crucial here. Salt enhances the natural sweetness of the squash, while pepper adds just enough kick to balance the richness. Taste and adjust as you go.
- Fresh thyme, for garnish – A sprinkle of fresh thyme not only looks beautiful but adds an earthy aroma that complements the creamy soup perfectly. You could also garnish with roasted pumpkin seeds or a drizzle of olive oil for added texture.
The ingredients in this Gordon Ramsay Butternut Squash Soup Recipe work together like an orchestra—each note simple on its own, but when combined, they create a deeply satisfying harmony of flavors. It’s pure comfort in a bowl.
If you’re looking for another cozy fall favorite, check out my Spicy Butternut Squash and Sweet Potato Soup. It’s another reader favorite that pairs beautifully with warm bread or a crisp autumn salad.
How to Make Gordon Ramsay Butternut Squash Soup Recipe
Making this Gordon Ramsay Butternut Squash Soup Recipe is one of those comforting kitchen rituals that instantly warms the home. The steps are simple and approachable, but the end result tastes like something you’d find in a fine restaurant.
Whether you’re cooking for a weeknight family dinner or setting the tone for a cozy fall gathering, this step-by-step guide walks you through every detail to help you get that creamy, velvety texture Gordon Ramsay is famous for—without the stress.
Step 1: Sauté the Aromatics
Start by warming 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Once the oil shimmers, add 1 chopped onion and 2 minced garlic cloves.
Sauté them gently for 3–5 minutes, stirring occasionally, until the onion becomes translucent and fragrant. You don’t want them browned—just softened enough to bring out their natural sweetness.
This first step is where the flavor foundation begins. The smell alone will make your kitchen feel like a cozy autumn retreat.
Step 2: Add the Star—Butternut Squash
Next, add 1 large butternut squash, peeled and cubed, to the pot. Stir well so each piece of squash is coated in the aromatic oil.
Now, sprinkle in 1 teaspoon of ground cumin. This spice gives your Gordon Ramsay Butternut Squash Soup Recipe its signature warmth. Let it toast with the squash for about a minute—this helps the cumin bloom and infuse the oil with its earthy fragrance.
If you love the flavor depth that roasting brings, you can roast your butternut squash in advance at 400°F for 25–30 minutes before adding it to the pot. It gives the soup an even richer, caramelized sweetness.
Step 3: Pour in the Stock and Simmer
Now it’s time to add the body of your soup—4 cups of vegetable stock. Stir everything together and bring it to a gentle boil.
Once it starts bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes. This allows the squash to become tender and absorb all those beautiful flavors.
During this time, your kitchen will fill with the scent of autumn comfort—warm spices, savory vegetables, and the promise of something truly delicious.
If you enjoy hearty soups, you might also love my Broccoli Potato Cheese Soup. It’s another cozy favorite that follows a similar creamy base technique but adds a cheesy twist.
Step 4: Blend Until Silky Smooth
Once the butternut squash is soft and fork-tender, it’s time to blend. You can use an immersion blender right in the pot for convenience, or transfer the soup carefully in batches to a blender if you prefer a perfectly smooth consistency.
Blend until the soup becomes velvety and completely lump-free. Take your time here—this is where the magic happens. The natural creaminess of the butternut squash gives the soup that rich, restaurant-worthy texture without needing a ton of added fat.
If you’re using a blender, always remember to let the steam escape slightly by cracking the lid open—this prevents pressure buildup and any unwanted soup splatters.
Step 5: Stir in the Cream and Season to Perfection
Once blended, return the soup to the pot (if you used a blender) and pour in ½ cup of heavy cream. Gently stir it through and watch as the soup takes on a silky, golden glow.
Now, taste and season with salt and freshly cracked black pepper. The right balance of seasoning will bring all the flavors together—the sweetness of the squash, the subtle spice of cumin, and the richness of the cream.
For a lighter touch, you can substitute the cream with coconut milk or half-and-half. Both create a beautifully smooth finish while keeping the soup comforting and wholesome.
Step 6: Serve and Garnish Like a Pro
Ladle the soup into warm bowls, then top with fresh thyme leaves for an aromatic finish. For added elegance, drizzle a swirl of olive oil or cream on top—it’s simple but visually stunning.
If you want a bit of crunch, add roasted pumpkin seeds or homemade croutons. The contrast of textures makes this Gordon Ramsay Butternut Squash Soup Recipe even more satisfying.
Step 7: Pair and Enjoy
This soup pairs beautifully with a crusty piece of sourdough bread or a light green salad for balance. On cooler nights, I love serving it alongside my Sweet Potato and Apple Soup as part of a cozy “soup sampler” dinner—it’s a hit with my family and makes for a memorable fall meal.
Every spoonful of this Gordon Ramsay Butternut Squash Soup Recipe feels like a celebration of the season—smooth, rich, and filled with simple, comforting goodness. It’s proof that a few humble ingredients, treated with care, can create something truly extraordinary.
Tips and Tricks for the Perfect Gordon Ramsay Butternut Squash Soup
- Roast your squash first for a deeper, caramelized flavor if you’ve got the extra time.
- Don’t skip the cumin. It gives the soup that subtle smoky warmth.
- Need it lighter? Swap the heavy cream for coconut milk—it’s just as creamy with a hint of sweetness.
- For extra protein, top with roasted chickpeas or a swirl of Greek yogurt.
- Avoid over-blending. Once smooth, stop—overmixing can make the texture gummy.
When I first made this, my kids were skeptical about the “orange soup,” but after one spoonful, they were sold. Now it’s one of those recipes that means “Mom’s making something cozy tonight.”
How to Store Gordon Ramsay Butternut Squash Soup
This soup keeps beautifully, making it perfect for meal prep:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a freezer-safe bag or container.
- Reheat: Warm gently on the stove over low heat, stirring occasionally.
It’s even better the next day when the flavors have had time to mingle.
FAQs
Can I make this soup vegan?
Yes! Use coconut cream instead of heavy cream, and it’s fully plant-based.
Can I use frozen butternut squash?
Absolutely. Just thaw it first and reduce cooking time slightly.
Can I add other veggies?
Carrots or sweet potatoes blend beautifully with the squash for extra flavor.
What to serve with it?
Try a side of crusty bread, a light salad, or even my Sweet Potato and Apple Soup for a cozy fall soup duo.
Conclusion
This Gordon Ramsay Butternut Squash Soup Recipe brings gourmet flavor to your kitchen without the stress. It’s creamy, comforting, and made with simple, natural ingredients—exactly the kind of recipe that reminds us good food doesn’t have to be complicated.
So grab your pot, light that pumpkin candle, and let your kitchen fill with the cozy aroma of fall. When you try it, I’d love to hear how it turns out—drop a comment or tag me on social media so I can see your beautiful bowl of soup.
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Print
Gordon Ramsay Butternut Squash Soup Recipe: Cozy Fall Dinner in 40 Minutes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stove Top
- Cuisine: British
- Diet: Vegetarian
Description
A creamy and flavorful butternut squash soup inspired by Gordon Ramsay’s recipe. This elegant yet simple soup is perfect for cozy weeknight dinners or festive holiday meals.
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until softened, about 5 minutes.
3. Add butternut squash and cumin, stirring for 2 minutes to coat with flavors.
4. Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 20 minutes, until squash is tender.
5. Blend the soup until smooth using an immersion blender or countertop blender.
6. Stir in heavy cream, then season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme.
Notes
For extra depth of flavor, roast the butternut squash in the oven before adding it to the pot.
Substitute coconut milk for heavy cream for a dairy-free version.
Top with toasted pumpkin seeds, a drizzle of olive oil, or a swirl of cream for an elegant presentation.
Pairs beautifully with crusty bread or a light salad for a balanced meal.
