Mary Berry Butternut Squash Soup Recipe

I made this soup on one of those chilly Sunday afternoons when all I wanted was something warm in a bowl that didn’t involve too much faff. I’d picked up three small butternut squash from the market, thinking I’d roast them and forget about it—but this nearly flopped the first time because I rushed the roasting. The squash looked cooked but wasn’t soft enough, and the flavour just fell flat. Once I let them roast properly—until caramelised and sticky at the edges—the whole thing came together like magic. If you’ve got a blender and a bit of patience, I’ll show you how to get this right.

WHAT MAKES THIS RECIPE SPECIAL

Most squash soups rely on loads of cream to taste indulgent, but this one doesn’t need it. The key? Roasting the squash until the flesh is deeply soft and just catching at the edges. That builds a natural sweetness and depth you can’t fake.

There’s also celery and carrot in the base, which balances things out and makes it feel like real food—not just baby purée. And the nutmeg? Subtle, but it brings the whole thing into autumnal bliss.

INGREDIENTS + WHY THEY MATTER

• Butternut squash (3 small, about 1.7kg) – Roast them properly. Undercooked squash = bland soup.
• Olive oil (2 tbsp) – Helps the squash caramelise in the oven.
• Grated nutmeg – Just a touch adds warmth. Don’t go heavy-handed.
• Salt and black pepper – Season in layers—roasting and simmering.
• Butter (30g) – Adds a silky richness to the sautéed veg.
• Onion (1 large) – Builds flavour in the soup base.
• Carrots (2 large) – Add body and gentle sweetness.
• Celery (2 stalks) – Balances the sweetness from the squash.
• Vegetable stock (1.2–1.3L) – Go homemade or low-salt if possible. It makes a difference.
• Crusty bread, to serve – Mandatory in my house.

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-Free? Skip the butter and use all olive oil.
• Add Spice? A pinch of cayenne or chilli flakes works if you like a little heat.
• Make it richer? Stir in a swirl of cream or coconut milk at the end.
• No celery? A small parsnip works as a swap—but adds a touch of sweetness.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Squash was bland	Took it out before fully roasting	Roast until caramelised and soft, no shortcuts
Texture was grainy	Blended it too quickly	Blend in batches and add enough liquid
Soup too thin	Used too much stock	Start with less and top up after blending
Veg base tasted flat	Didn’t brown the onions enough	Give them a good few minutes over high heat

HOW TO MAKE MARY BERRY’S BUTTERNUT SQUASH SOUP

1. Roast the Squash
   Halve and deseed the squash. Place cut-side up in a roasting tin, drizzle with olive oil, season with salt, pepper, and nutmeg, and pour a bit of water into the tin to stop scorching. Roast at 200°C (180°C fan) for 1 hour, or until very soft.
2. Sauté the Veg
   While the squash cools, melt butter in a large pan. Add onion, carrot, and celery. Cook over high heat for 5–7 minutes until lightly browned.
3. Simmer the Base
   Pour in the stock, season again, and simmer covered for 20 minutes, until veg are tender.
4. Scoop and Blend
   Scoop the cooled squash flesh into the pan. Blend the soup in batches until smooth. Add more stock if it’s too thick.
5. Reheat and Serve
   Return to the pan, warm through gently, check seasoning, and serve hot with crusty bread.

TIPS FROM MY KITCHEN

• I roast the squash in the morning and let it cool while I prep other things—saves time later.
• I blend the soup in two batches, starting with just a bit of liquid to keep it smooth.
• I always taste after reheating—sometimes it just needs a pinch more salt or a touch more nutmeg.
• I keep a splash of stock aside in case it needs loosening before serving.

STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight container.
• Freezer: Lasts up to 3 months. Freeze in portions for easy lunches.
• Reheat: On the hob over low heat, stirring now and then. Add stock or water if it’s too thick.
• Serve with: Crusty sourdough, toasted seed bread, or even cheesy toast.

FREQUENTLY ASKED QUESTIONS

Q: Do I have to roast the squash?
A: I tried it once by just simmering the squash in the stock to save time—and honestly, the flavour fell flat. Roasting gives it the sweetness and depth you need. Totally worth the extra step.

Q: Can I freeze it with the squash skin on?
A: Nope—learned this the hard way. The skin turns leathery and doesn’t blend well. Always scoop the flesh out after roasting before freezing or blending.

Q: Mine came out too thick—can I fix it?
A: Absolutely. I keep a bit of stock or even hot water to the side when blending. Just stir in a little at a time until the texture feels right.

Try More Recipes:

• Mary Berry Goulash Soup Recipe
• Mary Berry Pumpkin Soup Recipe
• Mary Berry Jerusalem Artichoke And Celery Soup