Mary Berry Roasted Butternut Squash Soup

There’s something about this soup that reminds me of quiet afternoons when the weather’s a bit grim, and the kitchen smells like something good’s coming. I first made this after clearing out a few tired-looking squash from the back of the veg drawer—and nearly ruined it by rushing the roasting. Everything softened, sure, but it didn’t caramelise, and the flavour came out flat.

Second time around, I let it go golden. I also used two trays instead of one (they were steaming, not roasting, the first time). That made all the difference. Let me show you how I fixed it.

WHY THIS ONE WORKS SO WELL

The secret is layered roasting. You’re not just softening veg here—you’re building a base of flavour that no amount of seasoning can fake.

The red pepper gives it a bit of smokiness, the honey finishes it with a toasty sweetness, and the ginger? That’s the surprise hero. It’s not spicy—it’s warming. It balances the squash’s natural sweetness and gives the whole soup a little kick that stays with you

INGREDIENTS + WHY THEY MATTER

Butternut Squash (1.5kg) – Sweet, creamy, and takes on that lovely golden colour when roasted properly.
Onion (1 large) – Gives the soup depth and savouriness.
Carrots (2 medium) – Natural sweetness and a bit of heft in the body.
Red Pepper (1) – Adds colour and gentle smokiness once roasted.
Olive Oil (4 tbsp) – Helps everything caramelise in the oven and carry flavour.
Runny Honey (1 tbsp) – Drizzled near the end—it clings to the veg and boosts that sweet roastiness.
Fresh Ginger (5cm knob) – Brings the heat, but not in a chilli way. Don’t sub with ground—different vibe entirely.
Vegetable Stock (1.5L) – Use a good one. This is your soup’s backbone.
Salt & Pepper – Season in layers—roasting and blending. It matters.

MAKING IT YOURS (WITHOUT RUINING IT)

Want it creamy? Add a splash of coconut milk after blending. It works beautifully with the ginger.
No honey? Maple syrup or brown sugar works—just don’t skip the sweetness entirely.
Like it spicy? Add a pinch of dried chilli flakes with the ginger for a proper warming finish.
Missing red pepper? You can skip it—but the flavour’s flatter. Roasted sweet potato is a solid backup.

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

What Went Wrong	Why It Happens	How to Fix It
Squash tasted bland	Didn’t roast it long enough	Roast until edges are golden and catching
Veg didn’t brown	Crowded the tray	Use two trays—don’t pile them up
Soup was too thin	Added all the stock at once	Start with less, add more after blending
Ginger was overpowering	Used too much or grated it	Stick to a 5cm piece, chopped—not grated

---

HOW TO MAKE MARY BERRY’S ROASTED BUTTERNUT SQUASH SOUP

1. Preheat the Oven
Set your oven to 200°C (180°C fan) / Gas 6.

2. Roast the Vegetables
Toss squash, onion, carrots, and red pepper with half the olive oil, salt, and pepper in a large resealable bag or bowl. Spread out on one or two roasting tins. Roast for 40–45 minutes. In the last 5 minutes, drizzle over the honey and toss gently.

3. Make the Soup Base
In a deep saucepan, heat the remaining olive oil. Add chopped ginger and cook for about 1 minute until fragrant.

4. Blend the Soup
Add the roasted vegetables and stock to the pan. Remove from heat and blend with a stick blender (or in batches in a jug blender). Return to the hob, warm through, and adjust seasoning.

5. Serve
Ladle into warm bowls. Serve hot with crusty bread and maybe a swirl of cream, if you’re feeling fancy.

TIPS FROM MY KITCHEN

I use two roasting tins—crowding them stops caramelisation.
I drizzle the honey after most of the roasting—it doesn’t burn that way.
I chop the ginger, not grate it—it’s less harsh and easier to control.

STORAGE + SERVING

Keeps: 3 days in the fridge, sealed up tight.
Freezes: Beautifully—for up to 3 months. Defrost overnight in the fridge.
Reheats: Low heat on the hob. Add a splash of stock if it thickens.
Serve with: I usually have it with whatever bread’s on hand—sourdough if I’m being fancy, or just a bit of toast with butter. It’s also good with a sharp cheddar sandwich if you want to make it a full meal.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground ginger instead of fresh?
A: I’ve tried it—it’s not awful, but it’s not the same. Use ¼ tsp at most. It gives a dull heat, not that fresh zing. If you’ve got fresh, use it.

Q: My veg didn’t brown in the oven—what went wrong?
A: You probably overcrowded the tray. Roast in a single layer and use two trays if needed.

Q: Can I make this a day ahead?
A: Definitely. It actually tastes better after resting overnight—just cool it fully before storing.

Q: Can I add cream or milk?
A: You can! I’ve added a splash of coconut milk or double cream before—makes it extra silky.

Try More Recipes:

• Mary Berry Pea and Ham Soup with Mustard Croûtes
• Mary Berry Parsnip, Coconut, and Lemongrass Soup
• Mary Berry Tzatziki Soup