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Mary Berry Roasted Butternut Squash Soup Recipe
Saim Thour

Mary Berry Roasted Butternut Squash Soup

A smooth and comforting roasted butternut squash soup made with caramelised vegetables, fresh ginger, vegetable stock, and cream for a rich, velvety finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 People
Course: Soup
Cuisine: british
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1.5 kg butternut squash peeled, deseeded, and cubed
  • 1 large onion roughly chopped
  • 2 medium carrots chopped
  • 1 red pepper deseeded and chopped
  • 4 tbsp olive oil
  • 1 tbsp runny honey
  • 5 cm piece fresh ginger peeled and finely chopped
  • 3 –4 garlic cloves
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • Ground cumin to taste
  • 1.5 litres vegetable stock
  • 100 ml double cream
  • 1 tbsp butter
  • ¼ tsp nutmeg

Method
 

  1. Preheat the oven to 200°C (180°C Fan/Gas 6).
  2. Spread the butternut squash, onion, carrots, and red pepper on a roasting tray.
  3. Drizzle with olive oil and season with salt, pepper, and cumin.
  4. Roast for about 40 minutes, turning halfway through.
  5. Drizzle with honey during the last 5 minutes of roasting.
  6. In a large saucepan, gently cook the chopped ginger until fragrant.
  7. Squeeze the roasted garlic from its skins and add it with the roasted vegetables.
  8. Pour in the vegetable stock and add the butter.
  9. Blend until completely smooth using a hand blender or jug blender.
  10. Simmer gently for 5 minutes.
  11. Stir in the double cream and nutmeg.
  12. Adjust seasoning and serve hot with herbs, croutons, and crusty bread.

Notes

  • Roast the vegetables until lightly caramelised for the best flavour.
  • Blend with less stock first, then adjust the consistency as needed.
  • Coconut milk can replace cream for a dairy-free version.
  • The soup tastes even better the next day.
  • Freeze for up to 3 months in airtight containers.