Mary Berry Butternut Squash Soup Recipe

This delicious and creamy mary berry butternut squash soup, inspired by Mary Berry, is a quick and easy dish perfect for cozy evenings. Made with simple, nutritious ingredients like squash, carrots, and celery, it’s both comforting and full of flavour. Serve it with crusty bread for a heartwarming meal!

This Butternut Squash Soup Recipe Is From Complete Cooking Cookbook by Mary Berry

Ingredients Needed

• 3 small butternut squash (about 1.7 kg / 3.5 lbs total weight)
• 2 tbsp olive oil
• Grated nutmeg
• Salt and black pepper
• 30 g butter
• 1 large onion, roughly chopped
• 2 large carrots, roughly chopped
• 2 large celery stalks, roughly chopped
• 1.2–1.3 litres vegetable stock
• Crusty bread, to serve

How To Make Butternut Squash Soup Recipe

1. Prepare the Butternut Squash: Cut each squash in half lengthways. Scoop out and discard the seeds and stringy fibres. Place the squash halves cut-side up in a roasting tin just large enough to hold them in a single layer. Drizzle with olive oil and season with grated nutmeg, salt, and pepper. Pour 150 ml (1/4 pint) cold water into the tin around the squash. Roast in a preheated oven at 200°C (180°C fan, Gas 6) for about 1 hour, until tender. Remove from the oven and set aside to cool.
2. Cook the Vegetables: In a large saucepan, melt the butter. Add the chopped onion, carrots, and celery. Cook over high heat, stirring constantly, for a few minutes until lightly coloured. Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Cover and simmer gently for 20 minutes, or until the vegetables are tender. Remove from the heat.
3. Blend the Soup: Scoop the flesh from the cooled squash skins and add it to the soup in the pan. Puree the mixture in a food processor or blender until smooth. (If using a food processor, blend with a little liquid first, then add the rest and blend again.) Return the soup to the pan, reheat, and taste for seasoning.
4. Serve: Serve hot with crusty bread on the side. Enjoy!

Recipe Tips

• Roast the squash until soft: Make sure the squash is tender and slightly caramelised before removing it from the oven. This enhances the flavour and gives the soup a richer taste.
• Don’t rush the simmering time: Let the vegetables simmer gently for 20 minutes. This helps them soften properly, giving the soup a smoother texture.
• Use fresh vegetable stock: If possible, use homemade or fresh vegetable stock for a better, more natural flavour. It will make a huge difference in the overall taste.
• Purée in batches: If your blender or food processor is small, blend the soup in batches. This ensures a smooth, creamy texture without any lumps.
• Taste before serving: After reheating the soup, taste it for seasoning. A pinch more salt or pepper can make a big difference to the flavour.

How To Store Leftovers

• Refrigerate: Place leftovers butternut squash soup, in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Place leftovers butternut squash soup in a freezer-safe container. It will last up to 3 months in the freezer. Thaw it overnight in the fridge before reheating on the stove.
• Reheating: Reheat leftover butternut squash soup on the stove over low heat for 5 minutes, stirring occasionally until it’s hot. You can also microwave it in a covered dish, stirring halfway through, for 2-3 minutes or until heated through.

Nutrition Facts

Serving Size: 1 cup (240 ml)

• Calories: 110
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 5 mg
• Sodium: 750 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Sugars: 0 g
• Protein: 2 g

Try More Mary Berry Recipes:

• Mary Berry Roasted Butternut Squash Soup
• Mary Berry Blue Stilton And Onion Soup
• Mary Berry Asparagus Soup Recipe
• Mary Berry Leek and Potato Soup Recipe
• Mary Berry Wholesome Bean Soup Recipe