This nourishing Butternut Squash Soup by Mary Berry combines squash, onions, carrots, red pepper, ginger, and vegetable stock for a wholesome blend. It takes 15 minutes to make and 45 minutes to cook. It feeds 6.
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- Mary Berry Broccoli And Stilton Soup
- Mary Berry Chicken Noodle Soup
- Mary Berry 10 Minute Tomato Soup
💗 Reasons To Add This Recipe To Your Repertoire
- Simplicity. Effortless prep with basic chopping, blending, and simmering
- Vibrant Flavors. Ginger, red pepper, and honey elevate the squash’s natural sweetness.
- Versatility. Adaptable for various dietary needs; vegan-friendly; and easily customizable.
- Comfort in a Bowl Wholesome, warming, and perfect for cozy evenings.
❓ What Is Mary Berry Butternut Squash Soup Recipe?
Mary Berry’s Butternut Squash Soup is a velvety blend of butternut squash, onions, carrots, red pepper, ginger, and vegetable stock. Its creamy texture and sweet, earthy taste come from roasting the squash and combining it with flavorful ingredients.
🌰 Mary Berry Butternut Squash Soup Ingredients
- 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip)
- 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. clear honey (optional)
- 5 cm/2 in. piece fresh root ginger, peeled and chopped
- 1.5 liters/2½ pints vegetable stock
- salt and freshly ground black pepper
🍵 Mary Berry Butternut Squash Soup Instructions
- Warm the oven up to 200°C/180°C (fan/gas).
- Put the cooked squash, onion, carrots, and red pepper in a big freezer bag that can be closed again and again. Sprinkle salt and pepper on top, then add half of the oil and toss it all together until the veggies are well covered. Put it in a big baking pan and spread it out so that it stands alone.
- For 40 to 45 minutes, or until soft and a little brown, roast in the oven. If you want to use honey, drizzle it over 5 minutes before the food is done cooking.
- Set the big pot with the deep sides on medium heat and add the rest of the oil. When the oil is hot, add the ginger and cook for one minute. Add the stock and bring it to a boil. Then add the roasted veggies and season with salt and pepper.
- Take the pan off the heat and use a hand mixer to blend the ingredients together until they are smooth. Put it back on the heat to warm it up all the way through, and then serve it hot with toasted bread.
💭 Recipe Tips
- Ensure consistent cube sizes for even cooking; larger pieces might delay tenderness, while smaller ones could overcook and affect texture.
- Control spiciness by adjusting ginger; start with a small amount, taste, then add more gradually for desired heat.
- Balance thickness by controlling stock quantity; too much might dilute flavors, while too little can result in an overly thick soup.
- Substitute honey with maple syrup for a different sweetness profile or omit it entirely for a less sweet soup.
- Blend in stages for a smoother texture; overcrowding the blender might lead to unevenly pureed soup. Opt for multiple batches if needed.
🥗 Serving Ideas For This Butternut Squash Soup?
Pair Mary Berry’s Butternut Squash Soup with crusty bread, a leafy green salad, or a side of grilled cheese for a satisfying and balanced meal.
🎚 Storage Guidelines For Butternut Squash Soup?
- In The Freezer. To store Mary Berry’s Butternut Squash Soup, cool it completely, then refrigerate in an airtight container for up to 4 days.
- In The Freezer. For freezing, portion it into freezer-safe containers, leaving space for expansion. Label it with the date, and it’ll keep well for about 3 months.
🥵 How To Reheat Butternut Squash Soup?
- Stovetop. Simmer gently, stirring occasionally, until heated through, ensuring it doesn’t boil to maintain texture and flavor.
- Microwave. Reheat in short intervals, stirring in between to distribute heat evenly; cover to prevent splattering and retain moisture.
- Oven. Use a low temperature (around 325°F), covered, to slowly warm the soup without altering its consistency or taste.
FAQs
How Do You Make Butternut Squash Soup Thicker?
To thicken butternut squash soup, simmer it longer to reduce liquid or add a potato or cream for a creamy texture.
How Do You Cut A Butternut Squash For Soup?
Slice the butternut squash in half lengthwise, scoop out the the seeds, peel, and cut into cubes for soup.
Can You Make Butternut Squash Soup Ahead Of Time?
Yes, make butternut squash soup ahead, store it in the fridge for up to 4 days, or freeze for longer storage.
Is It Necessary To Peel Butternut Squash Before Cooking?
Peeling butternut squash is necessary before cooking for better texture and taste; use a peeler or knife for best results.
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Nutrition Facts
Amount Per Serving
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 20g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 2g
- Vitamin A: 300%
- Vitamin C: 50%
- Calcium: 6%
- Iron: 8%
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Butternut Squash Soup
Description
This nourishing Butternut Squash Soup by Mary Berry combines squash, onions, carrots, red pepper, ginger, and vegetable stock for a wholesome blend. It takes 15 minutes to make and 45 minutes to cook. It feeds 6.
Ingredients
Instructions
- Warm the oven up to 200°C/180°C (fan/gas).
- Put the cooked squash, onion, carrots, and red pepper in a big freezer bag that can be closed again and again. Sprinkle salt and pepper on top, then add half of the oil and toss it all together until the veggies are well covered. Put it in a big baking pan and spread it out so that it stands alone.
- For 40 to 45 minutes, or until soft and a little brown, roast in the oven. If you want to use honey, drizzle it over 5 minutes before the food is done cooking.
- Set the big pot with the deep sides on medium heat and add the rest of the oil. When the oil is hot, add the ginger and cook for one minute. Add the stock and bring it to a boil. Then add the roasted veggies and season with salt and pepper.
- Take the pan off the heat and use a hand mixer to blend the ingredients together until they are smooth. Put it back on the heat to warm it up all the way through, and then serve it hot with toasted bread.
Notes
- Ensure consistent cube sizes for even cooking; larger pieces might delay tenderness, while smaller ones could overcook and affect texture.
- Control spiciness by adjusting ginger; start with a small amount, taste, then add more gradually for desired heat.
- Balance thickness by controlling stock quantity; too much might dilute flavors, while too little can result in an overly thick soup.
- Blend in stages for a smoother texture; overcrowding the blender might lead to unevenly pureed soup. Opt for multiple batches if needed.