Description
A creamy, aromatic butternut squash soup by Gordon Ramsay — smooth, comforting, and packed with rich, layered flavor from fresh herbs and ginger.
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 the olive oil in a large pot over medium heat. Add the chopped onion with salt and pepper, and sauté for 5–8 minutes until soft.
2. Add the cubed butternut squash and cook for 8–10 minutes, stirring occasionally, until lightly browned.
3. Stir in the garlic, sage, rosemary, and ginger. Cook for 30–60 seconds until fragrant.
4. Add 3 cups of vegetable broth, bring to a boil, then reduce heat and simmer covered for 25 minutes, or until the squash is tender.
5. Allow the soup to cool slightly, then blend until smooth. Add additional broth as needed to reach your desired consistency.
6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with parsley, toasted pepitas, and crusty bread.
Notes
Toast pepitas in a dry pan until they pop for the best flavor — avoid pre-toasted ones as they tend to be stale.
For the silkiest texture, use a high-speed blender instead of an immersion blender.
If preparing in advance, under-season slightly since flavors intensify overnight.
Reheat gently over low heat; high heat can cause the soup to split.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop + Blender
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 110
- Sugar: 5g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg