Description
A creamy and flavorful butternut squash soup inspired by Gordon Ramsay.
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 oil in a large pot. Sauté onion with salt and pepper for 5–8 minutes until soft.
- Add squash. Cook for 8–10 minutes, stirring, until lightly browned.
- Stir in garlic, herbs, and ginger. Cook for 30–60 seconds until fragrant.
- Add 3 cups of broth. Boil, then simmer covered for 25 minutes until squash is tender.
- Cool slightly, then blend until smooth. Add more broth if needed.
- Taste, season, and serve hot with toppings.
Notes
- Toast your pepitas in a dry pan until they pop. Don’t buy them pre-toasted—they’re always stale.
- Use a high-speed blender, not immersion, if you want silky texture.
- If you’re making ahead, under-season slightly—flavors intensify overnight.
- Reheat gently. High heat breaks the emulsion and it’ll split.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Gordon Ramsay Butternut Squash Soup, butternut squash, soup