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.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: British
Ingredients
Scale
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.
Instructions
Step 1: Roast the Vegetables
- Preheat your oven to 200°C (400°F).
- Place the cubed butternut squash and chopped red peppers on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
- 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
- While the vegetables are roasting, heat a large pot over medium heat and add a little more olive oil.
- Sauté the chopped onion and garlic for about 5 minutes, until softened and fragrant.
Step 3: Add Roasted Vegetables and Stock
- Once the butternut squash and red peppers are done roasting, add them to the pot with the onions and garlic.
- 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
- Using an immersion blender or a stand blender, blend the soup until smooth and creamy.
- 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
- Taste the soup and adjust the seasoning with more salt, pepper, and a pinch of chili flakes if you want a bit of heat.
- Ladle the soup into bowls and garnish with fresh herbs like parsley or basil, if desired.