Mary Berry Roasted Butternut Squash Soup

This delicious mary berry roasted butternut squash soup is a simple, nutritious meal that’s perfect for chilly days. With its creamy texture, enhanced by roasted vegetables and ginger, it’s a warm, comforting dish. Plus, you can easily swap ingredients, making it a flexible recipe that’s full of flavour and quick to prepare.

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

Ingredients Needed

• 1.5kg butternut squash, peeled, deseeded, and cut into 3cm cubes
• 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 runny honey
• 5cm knob of fresh root ginger, peeled and chopped
• 1.5 litres  vegetable stock
• Salt and freshly ground black pepper

How To Make Roasted Butternut Squash Soup

1. Preheat the oven: Preheat the oven to 200°C (180°C fan) / Gas 6.
2. Prepare and roast the vegetables: In a large resealable freezer bag, toss the squash, onion, carrots, and red pepper with half of the olive oil, salt, and pepper. Spread the mixture in a single layer on a roasting tin (use two if necessary). Roast for 40–45 minutes, until tender and lightly browned. Drizzle the honey over the vegetables 5 minutes before the end of cooking.
3. Cook the soup base: Heat the remaining olive oil in a 3.5–4-litre deep-sided saucepan over medium heat. Add the ginger and fry for 1 minute. Pour in the vegetable stock, bring to a boil, and add the roasted vegetables. Season with salt and pepper.
4. Blend the soup: Remove from heat and use a hand blender to blend the soup until smooth. Taste and adjust seasoning as needed. Return to heat to warm through.
5. Serve: Serve the soup hot with crusty bread.

Recipe Tips

• Roast the Vegetables Well: Make sure the squash, onions, carrots, and red pepper are spread out in a single layer when roasting. This helps them brown and become sweeter, adding more flavour to the soup.
• Use Fresh Ginger: Fresh root ginger adds a natural, zingy kick to the soup. Avoid using dried ginger, as it won’t give the same fresh flavour.
• Adjust the Consistency: If the soup is too thick, add a little more vegetable stock to thin it out. If it’s too thin, simmer for a few extra minutes to thicken.
• Check Seasoning: Taste the soup before serving and adjust the salt and pepper. Sometimes, a little extra seasoning can make all the difference.
• Roast the Squash Until Golden: Roasting the squash until it’s golden brown helps bring out its natural sweetness. Don’t rush this step for the best flavour.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers roasted butternut squash soup in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: place leftovers roasted butternut squash soup in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove.
• Reheating: Reheat leftovers roasted butternut squash soup on the stove over low heat for 5 minutes, stirring occasionally, until it’s piping hot. Add a little extra stock or water if it’s too thick.

Nutrition Facts

Serving Size: 1 cup (240g)

• Calories: 130
• Total Fat: 1.5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 370mg
• Potassium: 450mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 2g

Try More Mary Berry Recipes:

• 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
• Mary Berry Mushroom and Leek Soup