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
Mary Berry Roasted Butternut Squash Soup
Course: SoupsCuisine: BritishDifficulty: Easy6
servings10
minutes45
minutes130
kcalRoasted squash, carrots, and a bit of red pepper blended into a smooth soup with a gentle kick from fresh ginger. It’s naturally thick, no cream needed, and has that mellow sweetness you only get from properly roasted veg. I like it on cold days when you want something simple but tastes like you tried harder than you did.
Ingredients
1.5kg butternut squash, peeled and cubed
1 large onion, chopped
2 medium carrots, chopped
1 red pepper, chopped
4 tbsp olive oil
1 tbsp runny honey
5cm piece fresh ginger, chopped
1.5L vegetable stock
Salt and pepper
Directions
- Preheat the oven to 200°C (180°C fan) / Gas 6.
- Chop up your squash, onion, carrots, and red pepper. Toss them in a bowl with about half the olive oil, a pinch of salt, and a good bit of pepper.
- Spread everything out in a single layer—use two trays if it’s crowded. You want them to roast, not steam.
- Roast 40–45 mins, drizzling honey over veg in final 5 mins.
- Heat remaining 2 tbsp olive oil in a deep saucepan.
- Add chopped ginger, fry for 1 min until fragrant.
- Add roasted veg and vegetable stock to pan.
- Remove from heat and blend until smooth.
- Return to heat, season to taste, and warm through.
- Serve hot with crusty bread.
Notes
- I always roast the squash until it starts to catch on the corners—don’t pull it early.
- I blend with half the stock first, then thin it to the texture I like.
- I serve it with lemony yogurt on top sometimes—it cuts the sweetness nicely.