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Gordon Ramsay Roasted Butternut Squash Soup

Gordon Ramsay Roasted Butternut Squash Soup
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This roasted butternut squash soup is a creamy, golden-hued dish made by blending roasted squash with sautéed onions, garlic, and vegetable or chicken stock. Gordon Ramsay’s version adds a refined touch with balanced seasoning, fresh herbs, and a silky texture achieved through slow roasting and precise blending. The result is a luxurious soup that’s both simple and sophisticated — rich in flavor and deeply comforting.

Ingredients

Scale

  • 1 large butternut squash, peeled and cubed

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 medium carrot, chopped

  • 4 cups vegetable or chicken stock

  • ½ cup heavy cream (optional for richness)

  • ½ teaspoon nutmeg

  • ½ teaspoon thyme (fresh or dried)

  • Salt and black pepper, to taste

  • 1 tablespoon butter (optional for silkiness)

  • Fresh parsley or chives, for garnish

Instructions

  • Preheat oven: Set the oven to 400°F (200°C) and line a baking tray with parchment paper.

  • Prepare the squash: Toss cubed butternut squash with olive oil, salt, pepper, and thyme. Spread evenly on the tray.

  • Roast until golden: Bake for 25–30 minutes, turning halfway, until soft and caramelized.

  • Sauté aromatics: In a large pot, heat a tablespoon of olive oil and butter. Add onions, carrots, and garlic. Cook for 5–7 minutes until fragrant and softened.

  • Combine ingredients: Add the roasted squash to the pot, pour in stock, and bring to a simmer.

  • Simmer gently: Let it cook for 10–15 minutes to blend the flavors.

  • Blend until smooth: Use an immersion blender (or transfer to a blender in batches) and puree until silky.

  • Add cream and season: Stir in cream and nutmeg, then adjust salt and pepper to taste.

  • Serve hot: Ladle into bowls, drizzle with cream, and garnish with parsley or chives.

Find it online: https://gordonramsayeats.com/gordon-ramsay-roasted-butternut-squash-soup/