This Mary Berry Roasted Butternut Squash Soup Recipe features cubes of squash and sweet onions roasted in olive oil until deeply caramelized and tender. Blended with aromatic vegetable stock and a hint of nutmeg, the result is a luxuriously thick, amber-hued purée that tastes of toasted nuts and brown butter. It is the ultimate warming starter for a festive dinner party or a comforting bowlful for a rainy Sunday lunch.
Mary Berry Roasted Butternut Squash Soup Ingredients
The Roasted Vegetables:
- 1 large Butternut Squash (about 1.5kg): Peeled, deseeded, and cut into 3cm cubes. Roasting creates a depth of flavor that boiling simply cannot match.
- 2 medium Onions: Peeled and cut into wedges.
- 3 Garlic cloves: Left whole in their skins (to prevent burning while they roast into a sweet paste).
- 3 tbsp Olive Oil: For coating the vegetables.
The Soup Base:
- 1.2 litres (2 pints) Chicken or Vegetable Stock: A savory foundation; chicken stock adds a richer mouthfeel.
- 1/2 tsp Ground Nutmeg: Or fresh grated nutmeg; this spice highlights the nuttiness of the roasted squash.
- Salt and Black Pepper: Essential for seasoning the sweet vegetables.
- Double Cream: For a final swirl of luxury.
How To Make Mary Berry Roasted Butternut Squash Soup
- Roast: Preheat the oven to 200°C (180°C Fan / Gas 6). Place the cubed butternut squash and onion wedges into a large roasting tin. Nestle the whole garlic cloves (in their skins) among the vegetables. Drizzle everything with olive oil and toss to coat evenly. Season generously with salt and pepper. Roast for 35–45 minutes until the squash is completely tender and the edges are turning a dark golden brown.
- Extract Garlic: Remove the tin from the oven. Find the garlic cloves and carefully squeeze the soft, roasted garlic paste out of the skins, discarding the papery husks.
- Blend: Transfer the roasted squash, onions, and roasted garlic paste into a blender or food processor. Pour in about half of the stock. Blitz until the mixture is completely smooth and velvety.
- Simmer: Pour the purée into a large saucepan. Stir in the remaining stock until you reach your desired consistency (you may want it thicker or thinner). Add the ground nutmeg. Bring to a gentle simmer and cook for 5 minutes to heat through.
- Serve: Check the seasoning, adding more salt or pepper if the sweetness of the squash needs balancing. Ladle into bowls and finish with a swirl of double cream.
Recipe Tips
- Garlic Care: Roasting garlic in its skin steams it from the inside, resulting in a sweet, mellow flavor rather than the sharp bite of raw garlic. Don’t peel it before roasting, or it will burn and turn bitter.
- Uniform Chopping: Try to cut the squash cubes into similar sizes so they roast at the same rate. If some are huge and some are tiny, you’ll have a mix of burnt and raw pieces.
- Caramelization: Don’t be afraid of the brown bits! The dark edges on the squash and onions contribute to the complex “toasted” flavor profile of this soup.
- Sieving: For a truly Michelin-star texture, pass the blended soup through a fine-mesh sieve to remove any fibrous squash bits, though Mary often keeps it rustic.
What To Serve With Roasted Butternut Squash Soup
- Sage Butter: Fried sage leaves in brown butter drizzled on top looks spectacular.
- Parmesan Croutons: Crunchy, cheesy bread cubes add texture.
- Warm Baguette: A classic tear-and-share bread is essential.
- Crispy Prosciutto: The saltiness of cured pork contrasts perfectly with the sweet squash.
How To Store Roasted Butternut Squash Soup
- Refrigerate: Store the cooled soup in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stovetop. If the soup has thickened in the fridge, loosen it with a splash of water or milk.
- Freeze: This is an excellent freezer standby. Freeze portions in bags or tubs for up to 3 months. Thaw overnight in the refrigerator.
Roasted Butternut Squash Soup Nutrition Facts
- Calories: 210 kcal
- Fat: 10g
- Carbohydrates: 28g
- Protein: 4g
- Vitamin A: 450% DV
Nutrition information is estimated per serving.
FAQs
Do I have to peel the squash?
Yes, butternut squash skin is generally too tough for a smooth soup. If you struggle to peel it raw, prick it and microwave it for 2 minutes to soften the skin first.
Can I add carrots?
Yes, carrots roast beautifully alongside the squash and add extra sweetness and vibrant color.
Is this gluten-free?
Yes, provided you use a gluten-free stock cube. It is naturally thickened by the vegetable starch, so no flour is needed.
Try More Recipes:
- Mary Berry Minestrone Soup Recipe
- Mary Berry Watercress Soup Recipe
- Mary Berry Pea and Mint Soup Recipe
Mary Berry Roasted Butternut Squash Soup Recipe
Description
A deeply flavorful soup made from oven-roasted caramelized squash and garlic, finished with nutmeg and cream.
Ingredients
Instructions
- Preheat oven to 200°C.
- Toss squash, onions, and garlic in oil.
- Roast 35-45 mins until golden and tender.
- Squeeze garlic from skins.
- Blend veggies and garlic with half the stock.
- Simmer with remaining stock and nutmeg.
- Serve with a swirl of cream.
Notes
- Roasting garlic in skins prevents burning.
- Nutmeg enhances the nutty squash flavor.
- Adjust thickness with extra stock.
- Freezes perfectly for 3 months.
Mary Berry Roasted Butternut Squash Soup Recipe
