Mary Berry Butternut Squash Soup

This easy butternut squash soup by Mary Berry is a creamy and nutritious dish that’s perfect for a quick meal. Made with simple ingredients like squash, carrots, and ginger, it warms you up with its delicious flavors. Enjoy it hot, perhaps with crispy croutons or fresh bread for a delightful finish!

Ingredients Needed

• 3 small butternut squash (about 1.6kg / 3 ½ lb total weight)
• About 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 25g (1oz) butter
• 1 large onion, roughly chopped
• 2 large carrots, roughly chopped
• 2 large sticks of celery, sliced
• 2.5cm (1 inch) root ginger, grated
• 1.1-1.3 litres (2-2 ¼ pints) vegetable or chicken stock
• Sprig of fresh rosemary or 1 teaspoon dried rosemary

How To Make Butternut Squash Soup

1. Preheat the oven: Preheat the oven to 200°C / 400°F / Gas 6.
2. Prepare the squash: Cut the butternut squash in half lengthways, scoop out the seeds, and discard. Place the squash halves cut side up in a roasting tin. Drizzle with olive oil and season with salt, pepper, and nutmeg. Pour 150ml (1/4 pint) / ⅔ cup of water around the squash.
3. Roast the squash: Cook in the preheated oven for about 1 ¼ hours, basting occasionally, until very tender. Allow to cool.
4. Cook the vegetables: Melt the butter in a large pan. Add the onion, carrot, celery, and ginger. Cook for 5-10 minutes until beginning to soften.
5. Add stock: Pour in the stock, add rosemary and season. Bring to a boil, then partially cover and simmer for about 20 minutes until the vegetables are tender.
6. Blend the soup: Once the squash is cool enough to handle, scoop the flesh into the pan. Blend the soup until smooth, adding liquid as needed.
7. Serve: Taste for seasoning and serve hot with crusty bread.

Recipe Tips

• Choose ripe squash: Look for butternut squash that feels heavy for its size and has smooth, tan skin. This ensures a sweet, creamy flavor in your soup.
• Don’t rush the roasting: Roasting the squash until it’s very tender enhances its natural sweetness. Make sure to bake occasionally for even cooking.
• Adjust seasoning to taste: After blending, taste the soup and add more salt, pepper, or nutmeg as needed. Every squash can vary in flavor, so adjust accordingly.
• Blend in batches if necessary: If your blender or food processor is small, blend the soup in batches. This helps achieve a smooth texture without overflow.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover butternut squash soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: If you want to freeze the soup, allow it to cool completely, then pour it into a freezer-safe container. The soup can be frozen for up to 3 months. Thaw at room temperature for 8 hours or overnight in the fridge before reheating.
• Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally for about 5-10 minutes until it is heated through.

Nutrition Facts

Serving Size: 1 cup (240g)

• Calories: 110
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 750mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Apple Upside Down Cake
• Mary Berry Baked Apples
• Mary Berry Dauphinoise Potatoes
• Mary Berry Banana Scones