Mary Berry Butternut Squash And Red Pepper Soup

Mary Berry Butternut Squash And Red Pepper Soup is crafted from butternut squash, red bell peppers, garlic, shallot, and flavorful spices like garlic powder and paprika. This easy-to-make recipe requires only 40 minutes in the oven. With a yield of 4 servings, it’s perfect for a cozy meal.

More Mary Berry Recipe:

• Mary Berry Leek And Potato Soup
• Mary Berry Pea And Ham Soup
• Mary Berry Pea And Mint Soup

🧡 Why You’ll Love Mary Berry Butternut Squash And Red Pepper Soup Recipe:

• Bursting with vibrant colors: The bright orange of the butternut squash and the deep red of the peppers make this soup visually appealing.
• Rich flavors: Roasting the vegetables brings out their natural sweetness, while the garlic and shallot add depth to the taste.
• Easy preparation: With simple ingredients and straightforward instructions, this recipe is perfect for both beginner and experienced cooks.

❓ What Is Mary Berry Butternut Squash And Red Pepper Soup Recipe?

Mary Berry Butternut Squash And Red Pepper Soup is a velvety-smooth blend of roasted butternut squash, red bell peppers, garlic, shallot, soy milk, and miso paste, seasoned with garlic powder and paprika.

🧅 Mary Berry Butternut Squash And Red Pepper Soup Ingredients

• 2 cups butternut squash, cubed, I used frozen
• 2 red bell peppers, seeds removed, roughly chopped
• 1 head garlic, top sliced off
• 1 shallot, halved
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tbsp olive oil, optional
•  Salt and pepper, to taste
• 1 ½ cups plant-based milk, unsweetened, coconut and soy both work
• 1 tbsp miso paste

🍵 How To Make Mary Berry Butternut Squash And Red Pepper Soup

1. Preheat your oven to 400F.
2. Line a baking sheet with parchment paper.
3. Put the butternut squash, bell peppers, garlic, and shallot on the baking sheet.
4. Add some olive oil if you want.
5. Roast everything for 40 minutes until it’s cooked.
6. Let it cool a bit, then put it in a blender.
7. Add soy milk and miso paste.
8. Blend until smooth.

💭 Recipe Tips:

• 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.

🍚 What To Serve With Butternut Squash And Red Pepper Soup?

 You can serve butternut squash And red pepper soup with quinoa or rice, garlic bread, side salad, vegan grilled cheese, and crusty bread.

🎚 How To Store Leftovers Butternut Squash And Red Pepper Soup?

• In the fridge: Store leftovers butternut squash and red pepper soup in an airtight container for 3 to 4 days.
• In the freezer: Freeze leftovers butternut squash and red pepper soup in individual portions for 3 months.

🥵 How To Reheat Leftovers Butternut Squash And Red Pepper Soup?

• In the microwave: Heat leftovers butternut squash and red pepper soup on high for 2-3 minutes, stirring halfway through.
• On the stove: Warm leftovers butternut squash and red pepper soup gently over medium heat for 3 minutes, stirring occasionally.

FAQ’S:

More Mary Berry Recipe:

• Mary Berry Pea And Ham Soup
• Mary Berry Carrot And Coriander Soup
• Mary Berry Cauliflower Cheese Soup

Mary Berry Butternut Squash And Red Pepper Soup 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