Mary Berry Butternut Squash and Red Pepper Soup Recipe

Mary Berry’s Butternut Squash and Red Pepper Soup is a warm, comforting dish that’s perfect for any time of year. This vibrant soup is packed with flavors from roasted butternut squash, red peppers, and simple spices. Not only is it healthy and nutritious, but it’s also incredibly easy to make. The sweetness of the roasted vegetables balances beautifully with the savory broth, making this a satisfying meal for lunch or dinner.

What Is Mary Berry Butternut Squash and Red Pepper Soup?

Mary Berry’s Butternut Squash and Red Pepper Soup is a smooth and creamy soup made with roasted butternut squash, red peppers, onions, and garlic. The vegetables are roasted to enhance their natural sweetness and then blended with vegetable stock to create a deliciously rich and velvety texture. This soup is both comforting and full of vibrant flavors.

Other Popular Recipes

• James Martin Butternut Squash Soup
• Mary Berry Lentil Soup
• Jamie Oliver Pea and Mint Soup

Why You Should Try This Recipe

• Healthy and Nutritious: Packed with vitamins and antioxidants from the butternut squash and red peppers.
• Easy to Make: Simple ingredients and straightforward steps.
• Perfect for All Seasons: This soup can be enjoyed hot in the winter or cold in the summer.
• Meal Prep Friendly: Make a big batch and store it for quick meals throughout the week.
• Rich in Flavor: Roasting the vegetables brings out their natural sweetness and enhances the flavor.

Ingredients Needed to Make Mary Berry Butternut Squash and Red Pepper Soup

To make one large pot (serves 4-6), gather the following ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed (about 700g): The base of the soup with a sweet and nutty flavor.
• 2 large red bell peppers, seeded and chopped: Adds sweetness and color.
• 1 onion, finely chopped: Adds depth and sweetness to the soup.
• 2 cloves garlic, minced: Provides aromatic flavor.
• 2 tbsp olive oil: For roasting the vegetables.
• 1 liter (4 cups) vegetable stock: Forms the base of the soup and adds flavor.
• Salt and pepper, to taste: For seasoning.
• A pinch of chili flakes (optional): For a bit of heat.
• Fresh parsley or basil (optional, for garnish): Adds a fresh finish.

Equipment

Here’s what you’ll need to make Mary Berry Butternut Squash and Red Pepper Soup:

• Large baking sheet: For roasting the vegetables.
• Large pot or Dutch oven: To simmer the soup.
• Blender or immersion blender: For blending the soup to a smooth consistency.
• Wooden spoon or spatula: For stirring the soup.
• Ladle: For serving the soup.

Instructions to Make Mary Berry Butternut Squash and Red Pepper Soup

Step 1: Roast the Vegetables

1. Preheat your oven to 200°C (400°F).
2. Place the cubed butternut squash and chopped red peppers on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the preheated oven for about 25-30 minutes, turning once halfway through, until the vegetables are tender and slightly caramelized.

Step 2: Sauté the Onions and Garlic

1. While the vegetables are roasting, heat a large pot over medium heat and add a little more olive oil.
2. Sauté the chopped onion and garlic for about 5 minutes, until softened and fragrant.

Step 3: Add Roasted Vegetables and Stock

1. Once the butternut squash and red peppers are done roasting, add them to the pot with the onions and garlic.
2. Pour in the vegetable stock and bring the soup to a simmer. Let it cook for another 10 minutes, allowing the flavors to meld.

Step 4: Blend the Soup

1. Using an immersion blender or a stand blender, blend the soup until smooth and creamy.
2. If the soup is too thick, you can add a little more vegetable stock or water to reach your desired consistency.

Step 5: Season and Serve

1. Taste the soup and adjust the seasoning with more salt, pepper, and a pinch of chili flakes if you want a bit of heat.
2. Ladle the soup into bowls and garnish with fresh herbs like parsley or basil, if desired.

What Goes Well with Mary Berry Butternut Squash and Red Pepper Soup?

Here are some great pairings for Mary Berry Butternut Squash and Red Pepper Soup:

• Crusty Bread: Perfect for dipping into the smooth, creamy soup.
• Grilled Cheese Sandwich: A classic, comforting side for a heartier meal.
• Green Salad: A fresh salad with a tangy vinaigrette adds balance to the rich soup.
• Roasted Vegetables: A side of roasted root vegetables can complement the flavors.
• Herb Crackers: Add a nice crunchy texture to the meal.

Expert Tips for Making the Best Mary Berry Butternut Squash and Red Pepper Soup

To make your Butternut Squash and Red Pepper Soup even better, follow these tips:

• Roast the Vegetables for More Flavor: Roasting the butternut squash and red peppers brings out their natural sweetness and adds depth to the soup.
• Use Fresh, Seasonal Vegetables: Fresh, ripe vegetables will give you the best flavor.
• Blend for Desired Consistency: If you prefer a chunkier soup, blend only half the soup and leave the rest as-is.
• Adjust Thickness: If the soup is too thick, simply add more vegetable stock or water to thin it out.

Easy Variations of Mary Berry Butternut Squash and Red Pepper Soup

Want to add your own twist to this soup? Try these variations:

• Spicy Butternut Squash Soup: Add more chili flakes or fresh chilies for extra heat.
• Coconut Butternut Squash Soup: Stir in a can of coconut milk for a creamy, tropical flavor.
• Carrot and Squash Soup: Add a couple of carrots to the roasting tray for extra sweetness.
• Ginger Squash Soup: Add freshly grated ginger for a zesty, warming flavor.
• Creamy Soup: Stir in some cream or a dollop of sour cream for a richer, creamier texture.

Best Practices to Store Mary Berry Butternut Squash and Red Pepper Soup

Here’s how to store your soup for later:

• Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days.
• Freezing: The soup freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.
• Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.

Best Practices to Reheat Mary Berry Butternut Squash and Red Pepper Soup

Reheating this soup is simple:

• Stovetop: Reheat in a pot over medium heat, stirring occasionally until heated through.
• Microwave: Heat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

How Can I Make Mary Berry Butternut Squash and Red Pepper Soup Healthier?

To make this soup even healthier, try these options:

• Skip the Oil: Roast the vegetables without oil or with a light spray of olive oil to reduce fat.
• Use Low-Sodium Stock: Opt for a low-sodium vegetable stock to lower the salt content.
• Add More Vegetables: Include more vegetables like carrots, zucchini, or spinach to increase fiber and nutrients.

Nutrition Value (per serving)

• Calories: 150
• Fat: 7g
• Carbohydrates: 20g
• Protein: 2g
• Fiber: 5g
• Sugar: 7g

FAQs

Can I use frozen butternut squash for butternut squash and red pepper soup?

Yes, you can use frozen butternut squash for this soup. It works just as well as fresh squash and can save time on prep. Simply roast the frozen squash in the oven as directed or add it directly to the pot if you prefer to skip roasting.

How do I make butternut squash and red pepper soup creamier?

To make the soup creamier, you can stir in some heavy cream, coconut milk, or a dollop of sour cream just before serving. You can also blend the soup until it’s completely smooth for a more velvety texture.

Can I freeze butternut squash and red pepper soup?

Yes, this soup freezes very well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave when ready to serve.

What can I serve with butternut squash and red pepper soup?

Butternut squash and red pepper soup pairs well with crusty bread, grilled cheese sandwiches, or a simple green salad. You can also serve it with roasted vegetables or herb crackers for added texture and flavor.

Final Words

The Mary Berry Butternut Squash and Red Pepper Soup Recipe is a comforting, healthy dish that’s perfect for any season. The combination of roasted butternut squash and red peppers creates a soup that’s sweet, savory, and rich in flavor.

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