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Mary Berry Butternut Squash and Red Pepper Soup Recipe
Saim Thour

Mary Berry Butternut Squash and Red Pepper Soup

A silky smooth and flavourful roasted butternut squash and red pepper soup with fresh ginger, smoked paprika, and cream. Perfect for a comforting lunch or light dinner.
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Prep Time 14 minutes
Cook Time 44 minutes
Total Time 1 hour
Servings: 6 People
Course: Soup
Cuisine: british
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash about 1.5kg, peeled, deseeded, and cubed
  • 2 red peppers deseeded and chopped
  • 1 large onion roughly chopped
  • 2 large carrots chopped
  • 2 celery sticks sliced
  • 3 garlic cloves crushed
  • 4 tbsp olive oil
  • 1 tsp smoked paprika
  • Pinch of grated nutmeg
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 litre vegetable stock or chicken stock
  • 5 cm piece fresh root ginger grated
  • 1 sprig fresh rosemary
  • 100 ml double cream
  • 25 g butter
  • 1 tbsp honey optional
For Garnish
  • Chopped fresh parsley
  • Swirl of cream
  • Toasted pumpkin seeds optional
  • Crusty bread or toasted sourdough

Method
 

  1. Preheat the oven to 200°C (180°C Fan/Gas 6).
  2. Place the butternut squash, red peppers, onion, carrots, celery, and garlic on a roasting tray.
  3. Drizzle with olive oil and season with smoked paprika, nutmeg, salt, and black pepper.
  4. Roast for 40–45 minutes until tender and lightly caramelised, adding the honey during the final 5 minutes if using.
  5. Transfer the roasted vegetables to a large saucepan.
  6. Add the vegetable stock, grated ginger, and rosemary, then simmer for 10 minutes.
  7. Remove the rosemary sprig and blend until completely smooth.
  8. Stir in the double cream and warm gently without boiling.
  9. Taste and adjust the seasoning if needed.
  10. Serve hot with chopped parsley and crusty bread.

Notes

  • Roasting the vegetables gives the soup a deeper, sweeter flavour.
  • Blend for an extra minute for an ultra-silky texture.
  • Coconut milk can be used instead of cream for a dairy-free version.
  • Simmer uncovered if the soup needs thickening.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months