There are few things more comforting than a warm bowl of homemade soup, and Mary Berry’s Butternut Squash Soup is a true classic. I’m thrilled to share this wholesome recipe that perfectly captures cozy autumn evenings and chilly winter days. Mary Berry, beloved for her timeless British recipes, delivers a soup that is velvety, nourishing, and surprisingly easy to make.
Whether you are searching for an easy butternut squash soup, a vegan-friendly option, or a special starter for a dinner party, this Mary Berry butternut squash soup fits the bill. It’s a beautiful, vibrant blend that celebrates seasonal produce while offering the kind of warmth only homemade food can provide.
Why You’ll Love This Recipe
- Rich, naturally sweet flavors from roasted squash, carrots, and red pepper
- Subtle warmth from fresh ginger that brightens every spoonful
- Simple preparation with everyday ingredients you likely have on hand
- Easily adaptable for vegan diets and special dietary needs
- Perfect for meal prep: make a big batch and enjoy cozy lunches all week
Ingredients
- 1.5kg (3lb 5oz) butternut squash: peeled, deseeded, and cut into 3cm cubes for even roasting
- 1 large onion: roughly chopped to build a savory base
- 2 medium carrots: peeled and chopped for natural sweetness
- 1 red pepper: deseeded and cubed for a hint of bright flavor
- 4 tablespoons olive oil
- 1 tablespoon clear honey (optional): to enhance the squash’s natural sweetness
- 5cm (2-inch) piece fresh root ginger: peeled and chopped for gentle spice
- 1.5 liters (2½ pints) vegetable stock: to bring everything together
- Salt and freshly ground black pepper
How To Make Mary Berry’s Butternut Squash Soup
- Preheat your oven to 200°C (180°C fan) or gas mark 6.
- Place the butternut squash, onion, carrots, and red pepper into a large resealable freezer bag.
- Add half of the olive oil along with a good pinch of salt and pepper. Seal the bag and toss everything well to coat.
- Spread the vegetables out onto a large roasting tray in a single layer.
- Roast in the oven for 40–45 minutes, stirring once or twice, until tender and lightly golden. Drizzle with honey if using, about 5 minutes before the end.
- In a large deep saucepan, heat the remaining oil over medium heat.
- Add the chopped ginger and sauté for 1 minute until aromatic.
- Pour in the vegetable stock and bring to a boil.
- Tip in the roasted vegetables and season with more salt and pepper to taste.
- Remove from heat and blend the soup using a hand blender until completely smooth.
- Return the pot to low heat, warming the soup through gently before serving hot with toasted bread.
Common Mistakes to Avoid
- Over-roasting the vegetables: They should be tender and lightly caramelized, not burnt.
- Not peeling the butternut squash: Leaving the skin on will affect the final texture.
- Adding too much stock: It can make the soup watery; start with less and adjust.
- Over-blending: Blend until just smooth to avoid a gummy texture.
- Underseasoning: Taste and adjust salt and pepper after blending.
Storage and Reheating Instructions
- Refrigerator: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers, label, and freeze for up to 3 months.
- Reheating: Gently reheat on the stovetop or microwave in short bursts, stirring between each.
FAQs
Q: Can you freeze Mary Berry’s Butternut Squash Soup?
A: Yes, it freezes beautifully. Portion it out, leave space for expansion, and freeze for up to 3 months.
Q: Why does my butternut squash soup taste bland?
A: Bland soup usually needs more salt or a touch more ginger to lift the flavors. Always taste and adjust.
Q: What bread pairs best with butternut squash soup?
A: Crusty sourdough or a rustic multigrain loaf are perfect companions.
Q: Can I make this soup vegan?
A: Absolutely. Simply skip the honey or substitute it with maple syrup.
Nutrition Facts (per serving)
- Calories: 150
- Sugar: 8g
- Total Fat: 8g
- Carbohydrates: 20g
- Protein: 2g
- Sodium: 600mg
Try More Recipes:
- Mary Berry Broccoli And Stilton Soup
- Mary Berry Chicken Noodle Soup
- Mary Berry 10 Minute Tomato Soup
Mary Berry Butternut Squash Soup
Description
A velvety butternut squash soup by Mary Berry ,cozy, nourishing, and perfect for comforting lunches or light dinners.
Ingredients
Instructions
- Preheat oven to 200°C (180°C fan).
- Toss vegetables with half the oil, salt, and pepper.
- Roast for 40–45 minutes, adding honey near the end if using.
- Heat remaining oil, cook ginger for 1 minute.
- Add stock, bring to boil, add roasted vegetables.
- Blend until smooth, season to taste, and warm through before serving.
Notes
- Over-roasting the vegetables: They should be tender and lightly caramelized, not burnt.
- Not peeling the butternut squash: Leaving the skin on will affect the final texture.
- Adding too much stock: It can make the soup watery; start with less and adjust.
- Over-blending: Blend until just smooth to avoid a gummy texture.
- Underseasoning: Taste and adjust salt and pepper after blending.