Experience the comforting warmth of this Mary Berry Butternut Squash and Red Pepper Soup Recipe, where oven-roasted vegetables are blended into a silky, vibrant puree. Enhanced with a zesty hit of fresh ginger, this smooth soup delivers a sophisticated depth of flavor that transforms humble winter produce into a luxurious lunch for the whole family.
Mary Berry Butternut Squash and Red Pepper Soup Ingredients
The Roasted Veg:
- 1.5 kg (3 lb 5 oz) Butternut squash: Peeled, deseeded, and cut into 3cm cubes. Roasting concentrates the sweetness.
- 3 Red peppers: Deseeded and cut into chunks. They add a smoky, fruity sweetness that balances the earthy squash.
- 1 large Onion: Roughly chopped.
- 4 tbsp Olive oil: For roasting.
The Flavor & Liquid:
- 4 cm (1 ½ inch) Fresh ginger root: Grated. This is Mary’s secret weapon for a warming, spicy kick.
- 1.5 litres (2 ¾ pints) Vegetable or Chicken stock: Provides the savory liquid base.
- Salt and Freshly ground black pepper: To taste.
How To Make Mary Berry Butternut Squash and Red Pepper Soup
- Prep and Heat: Preheat the oven to 200°C (180°C Fan / Gas 6). You need a high temperature to caramelize the vegetables edges.
- Roast: Place the butternut squash, peppers, and onion in a large roasting tin (or two). Drizzle with olive oil and season well with salt and pepper. Toss to coat. Roast for 30–40 minutes until the vegetables are tender and turning golden brown.
- Blend: Transfer the roasted vegetables to a blender or large pan. Add the grated ginger and about half of the stock. Blitz with a stick blender or processor until completely smooth and velvety.
- Simmer: Pour the puree into a large saucepan. Stir in the remaining stock until you reach your desired consistency. Bring to a gentle simmer to heat through.
- Serve: Check seasoning and serve hot, perhaps with a swirl of cream or crusty bread.
Recipe Tips
- Roasting vs. Boiling: Roasting is non-negotiable for this recipe. Boiling the veg makes them watery; roasting makes them sweet and intense.
- Ginger Freshness: Use fresh root ginger, not powder. The fresh juice provides a citrusy heat that lifts the heavy squash flavor.
- Smoothness: For a restaurant-quality texture, pass the soup through a sieve to remove any fibrous bits of ginger or pepper skin.
- Batch Cooking: This soup tastes even better the next day as the ginger infuses further.
What To Serve With Butternut Squash Soup
- Cheese Scones: A savory baking classic that pairs perfectly.
- Crème Fraîche: A cool swirl on top looks professional.
- Toasted Seeds: Pumpkin seeds add a nice crunch.
- Baguette: Essential for dipping.
How To Store Butternut Squash Soup
- Refrigerate: Cool and store in an airtight container for up to 3 days.
- Reheat: Warm gently on the hob; add water if it has thickened.
- Freeze: Freezes perfectly for up to 3 months.
Mary Berry Butternut Squash and Red Pepper Soup Nutrition Facts
- Calories: 190 kcal
- Fat: 8g
- Carbohydrates: 24g
- Protein: 4g
- Vitamin A: 350% DV
Nutrition information is estimated per serving.
FAQs
Yes, butternut squash skin is tough. Use a sharp peeler or roast it in halves and scoop the flesh out if peeling is too difficult.
In a pinch, yes, but fresh roasted peppers offer a sweeter, smokier flavor profile essential to the dish.
Yes, provided you use vegetable stock and serve without dairy cream.
Try More Recipes:
- Mary Berry Chicken And Vegetable Soup Recipe
- Mary Berry Roast Potatoes with Semolina Recipe
- Mary Berry Parsnip and Apple Soup Recipe
Mary Berry Butternut Squash and Red Pepper Soup Recipe
Description
A warming, blended soup featuring roasted autumn vegetables and a kick of fresh ginger.
Ingredients
Instructions
- Preheat oven to 200°C.
- Roast veggies with oil for 40 mins.
- Blend with ginger and half the stock.
- Add remaining stock; simmer.
- Serve hot.
Notes
- Fresh ginger is key.
- Roasting adds sweetness.
- Freezes well.
- Adjust stock for thickness.
