Gordon Ramsay Butternut Squash Soup
If you’re in search of a heartwarming dish that brings comfort to chilly evenings, this Gordon Ramsay Butternut Squash Soup Recipe is a must-try. With its creamy texture and aromatic flavors, this soup is not only simple to prepare but also perfect for busy weeknights or family gatherings. The delightful combination of fresh herbs and spices enhances the natural sweetness of the butternut squash, making every spoonful a nourishing experience. Whether served as a starter or paired with crusty bread for a satisfying main course, this soup promises to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: British
Ingredients
Scale
- 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
- Heat olive oil in a large pot over medium heat. Sauté chopped onions with sea salt and black pepper for 5–8 minutes until soft and translucent.
- Add cubed butternut squash and cook for 8–10 minutes, stirring occasionally until lightly browned.
- Stir in chopped garlic, sage, rosemary, and grated ginger; cook for 30–60 seconds until fragrant.
- Pour in vegetable broth (about 3 cups), bring to boil, then reduce heat and simmer covered for 25 minutes until squash is tender.
- Allow cooling slightly before blending until smooth. Adjust consistency with more broth if needed.
- Season to taste and serve hot with parsley, toasted pepitas, and crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg