Mary Berry Butternut Squash Soup Recipe

This Mary Berry Butternut Squash Soup is a silky and easy recipe, which is made with roasted butternut squash, red pepper, and a hint of ginger. It’s the perfect autumn warmer, a classic, foolproof recipe for a comforting and healthy meal.

Mary Berry Butternut Squash Soup Ingredients

A classic combination for a truly rich and flavorful soup.

• 1.5kg (3lb) butternut squash, peeled, deseeded, and cut into cubes
• 1 large onion, roughly chopped
• 2 medium carrots, peeled and chopped
• 1 red pepper, deseeded and cut into cubes
• 4 tbsp olive oil
• 1 tbsp runny honey (optional)
• 5cm (2in) piece of fresh root ginger, peeled and chopped
• 1.5 litres (2½ pints) vegetable stock
• Salt and freshly ground black pepper

How To Make Mary Berry Butternut Squash Soup

A step-by-step guide to this wonderfully simple and velvety soup.

1. Prep the Oven and Vegetables: Preheat your oven to 200°C (180°C Fan/Gas Mark 6). In a large bowl, toss the cubed butternut squash, chopped onion, carrots, and red pepper with half of the olive oil. Season well with salt and pepper.
2. Roast the Vegetables: Tip the vegetables into a large roasting tin and spread them out in a single layer. Roast for 40–45 minutes, until the vegetables are tender and starting to brown at the edges. If using, drizzle with the honey for the last 5 minutes of roasting time.
3. Simmer the Soup: In a large, deep saucepan over a medium heat, add the remaining olive oil. Add the chopped ginger and fry for about a minute until fragrant. Pour in the stock and bring it to a boil.
4. Blend and Serve: Stir the roasted vegetables into the boiling stock. Remove the pan from the heat. Using a hand blender, blitz the mixture until it is completely smooth and velvety.
5. Serve: Return the soup to the heat to warm through. Taste and check the seasoning, adding more salt and pepper if necessary. Serve hot, with crusty bread for dipping.

Recipe Tips

For the most flavorful, perfectly velvety soup.

• How to get the richest flavor? Roasting the vegetables, rather than just boiling them, is Mary Berry’s secret to a deep, sweet, and caramelized flavor that you simply can’t achieve otherwise. Don’t skip this step!
• How to get the smoothest soup? An immersion (stick) blender is the easiest way to blend the soup directly in the pot. For an even more velvety texture, you can carefully transfer the soup in batches to a countertop blender.
• Can I make this ahead of time? Absolutely! Soups are a perfect make-ahead meal. The flavor is often even better the next day as the ingredients have time to meld.
• What’s the easiest way to prepare the squash? As Mary Berry suggests, you can often buy ready-prepared butternut squash cubes from the supermarket, which makes this recipe even quicker to prepare.

What To Serve With Butternut Squash Soup

Classic accompaniments for a comforting bowl of soup.

This rich and satisfying soup is a complete meal in a bowl. It’s fantastic with:

• A slice of warm, crusty bread or a cheese scone for dipping
• A dollop of crème fraîche, sour cream, or a swirl of coconut milk
• A sprinkle of toasted pumpkin seeds or crispy croutons on top
• A simple green salad for a light lunch

How To Store Butternut Squash Soup

This soup makes for fantastic leftovers.

• Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: This soup freezes beautifully. Let it cool and portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Mary Berry Butternut Squash Soup Nutrition Facts

An estimated guide per serving.

• Calories: 250 kcal
• Carbohydrates: 30 g
• Protein: 5 g
• Fat: 12 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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