Mary Berry Butternut Squash and Red Pepper Soup is made with butternut squash, onion, carrots, red pepper, fresh root ginger, and vegetable stock. This hearty Butternut Squash and Red Pepper Soup recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients Needed
- 1.5 kg (3 lb) peeled and deseeded butternut squash, cut into 3 cm (1¼ in) 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
- 5 cm (2 in) knob of fresh root ginger, peeled and chopped
- 1.5 litres (2½ pints) vegetable stock
- Salt and freshly ground black pepper
How To Make Butternut Squash And Red Pepper Soup
- Preheat the Oven: Preheat the oven to 200°C (180°C fan) / Gas 6.
- Prepare the Vegetables: Tip the prepared squash into a large resealable freezer bag with the onion, carrots, and red pepper. Sprinkle with half the oil, season with salt and pepper, and toss everything together until the vegetables are coated.
- Roast the Vegetables: Tip into a large roasting tin and spread out to form a single layer (use two roasting tins if necessary). Roast in the oven for 40–45 minutes until tender and tinged brown. Drizzle over the honey 5 minutes before the end of cooking.
- Cook the Soup Base: Place a 3.5–4-litre (6–7-pint) deep-sided saucepan over medium heat, add the remaining oil, and, when hot, add the ginger and fry for a minute. Pour in the stock and bring to a boil.
- Blend the Soup: Stir in the roasted vegetables and season with salt and pepper. Remove from heat and, using a hand blender, whizz the mixture until smooth.
- Final Seasoning: Check the seasoning, adding more salt and pepper if necessary. Return to the heat to warm through and serve hot with crusty bread.
Recipe Tips
- Choose the Right Squash: Select a butternut squash that feels heavy for its size and has a firm skin to ensure it’s fresh and flavorful.
- Cut Vegetables Evenly: Cut all vegetables into similar-sized cubes (about 3 cm) to ensure they cook evenly and roast to a perfect tenderness.
- Don’t Skip the Roasting: Roasting the vegetables enhances their natural sweetness and adds depth to the soup’s flavor, so make sure to roast until they’re lightly browned.
- Adjust the Ginger: If you prefer a milder flavor, start with less ginger and add more to taste after blending, as it can be quite strong.
How To Store And Reheat Leftovers?
- Refrigerate: Let the Butternut Squash and Red Pepper Soup cool to room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once the soup has cooled, place it in a freezer-safe container or bag. You can freeze it for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat for about 5-7 minutes, stirring occasionally, until it’s hot.
Nutrition Facts
Serving Size: 1 cup (approximately 240 ml)
- Calories: 241
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 22mg
- Sodium: 800mg
- Potassium: 593mg
- Total Carbohydrate: 36g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Egg And Bacon Pie
- Mary Berry Tomato And Basil Soup
- Mary Berry Apricot Cake
- Mary Berry Marmalade Loaf Cake
Mary Berry Butternut Squash And Red Pepper Soup
Description
Mary Berry Butternut Squash and Red Pepper Soup is made with butternut squash, onion, carrots, red pepper, fresh root ginger, and vegetable stock. This hearty Butternut Squash and Red Pepper Soup recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 200°C (180°C fan) / Gas 6.
- Prepare the Vegetables: Tip the prepared squash into a large resealable freezer bag with the onion, carrots, and red pepper. Sprinkle with half the oil, season with salt and pepper, and toss everything together until the vegetables are coated.
- Roast the Vegetables: Tip into a large roasting tin and spread out to form a single layer (use two roasting tins if necessary). Roast in the oven for 40–45 minutes until tender and tinged brown. Drizzle over the honey 5 minutes before the end of cooking.
- Cook the Soup Base: Place a 3.5–4-litre (6–7-pint) deep-sided saucepan over medium heat, add the remaining oil, and, when hot, add the ginger and fry for a minute. Pour in the stock and bring to a boil.
- Blend the Soup: Stir in the roasted vegetables and season with salt and pepper. Remove from heat and, using a hand blender, whizz the mixture until smooth.
- Final Seasoning: Check the seasoning, adding more salt and pepper if necessary. Return to the heat to warm through and serve hot with crusty bread.
Notes
- Choose the Right Squash: Select a butternut squash that feels heavy for its size and has a firm skin to ensure it’s fresh and flavorful.
- Cut Vegetables Evenly: Cut all vegetables into similar-sized cubes (about 3 cm) to ensure they cook evenly and roast to a perfect tenderness.
- Don’t Skip the Roasting: Roasting the vegetables enhances their natural sweetness and adds depth to the soup’s flavor, so make sure to roast until they’re lightly browned.
- Adjust the Ginger: If you prefer a milder flavor, start with less ginger and add more to taste after blending, as it can be quite strong.
Mary Berry Butternut Squash And Red Pepper Soup