This one takes me straight back to a quiet autumn afternoon at my mum’s. She had a little habit of roasting anything she could get her hands on once the weather turned. The smell of butternut squash caramelising in the oven with garlic and red peppers—that was the scent of coming home after a long, rainy walk.
Mary Berry’s Butternut Squash and Red Pepper Soup feels like a warm hug in a bowl. It’s simple, hearty, and full of honest, deep-roasted flavour. The paprika and garlic powder are subtle, but they do the heavy lifting in this velvety, comforting soup. Perfect for beginners, and even better for anyone craving that nostalgic taste of roast veg soup done right.
Ingredients List
- 1 tbsp miso paste : Adds that umami depth that makes people say, “What’s in this?”
- 2 cups butternut squash, cubed : Frozen is fine; roasting brings it to life.
- 2 red bell peppers, seeds removed, roughly chopped : Adds sweetness and colour.
- 1 head of garlic, top sliced off : Roasting mellows it beautifully.
- 1 shallot, halved : A softer flavour than onion; don’t skip it.
- 1 tsp garlic powder
- 1 tsp paprika : Smoked or sweet, up to you.
- 1 tbsp olive oil (optional) : Helps the veg caramelise better.
- Salt and pepper, to taste
- 1½ cups plant-based milk (unsweetened) : I like coconut for richness, soy for creaminess.
How to Make It
- Preheat the oven to 400°F (200°C).
- Line a baking tray with parchment paper — your future self will thank you.
- Add the butternut squash, red pepper, shallot, and whole head of garlic (cut side up) to the tray.
- Drizzle with olive oil, if using. Toss it a bit. Salt and pepper over the top.
- Roast for 40 minutes, until the squash is soft and the edges are just starting to char.
- Let it cool for 5 minutes. (I always burn my fingers here — patience!)
- Squeeze the roasted garlic cloves out of their skins — they should be golden and jammy.
- Transfer everything to a blender. Add the plant-based milk and miso paste.
- Blend until completely smooth — creamy, thick, and the colour of sunset.
Common Mistakes
Why is my soup bland?
You probably under-roasted the veg or skipped the miso. That miso is the secret handshake of this soup.
Why is my texture grainy?
Not blending long enough, or the squash wasn’t soft enough. Let the blender run for a good minute.
Can I just boil the veg instead of roasting?
You can, but don’t. Roasting is where the magic happens. I tried the stovetop version once — it was fine. Just not this.
Why does it taste too sweet?
Red peppers and squash are naturally sweet — balance it with more salt or a squeeze of lemon at the end.
Storage and Reheating Tips
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in single portions for up to 3 months. Leave space for expansion.
- Reheat:
- Microwave: 2–3 mins on high, stir halfway.
- Stovetop: Medium heat, stir often, add splash of water if too thick.
- Air fryer: Not ideal for soup — don’t try it. Trust me.
What to Serve With It
- Chunky bread or garlic toast — for dunking, obviously.
- Simple green salad — peppery rocket or baby spinach cuts the richness.
- Vegan grilled cheese — my personal go-to when I need soup to feel like dinner.
FREQUENTLY ASKED QUESTIONS
Can I make this gluten-free?
Yes! Just check your miso paste and plant milk labels — some brands sneak gluten in.
Can I use fresh butternut squash instead of frozen?
Absolutely. Just peel and cube it first. Roasting time stays the same.
Can I skip the miso paste?
Technically yes, but you’ll lose that savoury depth. Try a teaspoon of soy sauce or tahini instead.
Is this soup suitable for batch cooking?
It’s perfect. Double or triple it, then freeze in portions.
More Mary Berry Recipe:
Nutrition Facts:
- Calories: 130.6kcal
- Carbohydrates: 18.9g,
- Protein: 4.3g
- Fat: 5.2g
- Saturated Fat: 0.7g
- Polyunsaturated Fat: 1.3g
- Monounsaturated Fat: 2.9g
- Sodium: 195.7mg
- Potassium: 524.6mg
- Fiber: 3.6g
- Sugar: 6.4g
- Calcium: 138.5mg
- Iron: 1.4mg
Mary Berry Butternut Squash And Red Pepper Soup
Description
A comforting, colourful soup made from roasted squash and peppers, blended until silky-smooth with miso and plant milk — perfect for chilly days and light suppers.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place squash, peppers, shallot, and garlic on the tray.
- Drizzle with olive oil if using. Season with salt and pepper.
- Roast for 40 minutes, until vegetables are soft and golden.
- Let cool for a few minutes.
- Squeeze garlic cloves out of skins.
- Transfer all veg to blender.
- Add plant milk and miso paste.
- Blend until smooth and creamy.
Notes
- Line a baking sheet with parchment paper for easy cleanup.
Use frozen butternut squash for convenience or fresh if preferred.
Remove seeds from red bell peppers before roughly chopping them.
Slice the top off a head of garlic for roasting.