Mary Berry Roasted Butternut Squash Soup

Mary Berry’s Roasted Butternut Squash Soup is a creamy, velvety, and flavorful soup that’s comforting and easy to make. Roasting the butternut squash enhances its natural sweetness, while simple seasonings bring out a rich and warming flavor. This soup is perfect for cozy autumn evenings, festive starters, or a light, healthy meal.

What is Mary Berry Roasted Butternut Squash Soup?

This butternut squash soup is made by roasting cubed butternut squash until caramelized, then blending it with onions, garlic, and vegetable stock for a smooth, creamy texture. A touch of cream or crème fraîche adds richness, while herbs and spices create depth and warmth.

Other Popular Recipes

• Air Fryer Lemon Chicken
• Mary Berry Lemon Chicken Thighs
• Jamie Oliver Tandoori Chicken

Why You Should Try This Recipe

• Rich and naturally sweet: Roasting the squash enhances its flavor.
• Creamy and smooth texture: Perfectly velvety when blended.
• Easy and quick to prepare: Simple ingredients with minimal effort.
• Healthy and nourishing: Packed with vitamins, fiber, and antioxidants.
• Perfect for meal prep: Freezes well for easy lunches and dinners.

Ingredients Needed to Make Mary Berry Roasted Butternut Squash Soup

For the Soup:

• Butternut squash (1 large, about 1kg, peeled and cubed) – Naturally sweet and creamy.
• Olive oil (2 tbsp) – Helps caramelize the squash.
• Onion (1 large, chopped) – Adds a savory depth.
• Garlic cloves (2, minced) – Enhances the flavor.
• Vegetable stock (1 liter) – Forms the soup base.
• Double cream or crème fraîche (150ml, optional) – Adds richness.
• Salt and black pepper (to taste) – Essential for seasoning.

For Additional Flavor (Optional):

• Ground nutmeg (¼ tsp) – Adds warmth.
• Thyme (1 tsp, fresh or dried) – Complements the squash.
• Chili flakes (¼ tsp, optional) – Adds a subtle kick.
• Pumpkin seeds (for garnish, optional) – Adds crunch.

Equipment Needed

• Baking tray – For roasting the squash.
• Large pot or saucepan – For simmering the soup.
• Blender or immersion blender – For achieving a smooth texture.
• Ladle – For serving the soup.

Instructions to Make Mary Berry Roasted Butternut Squash Soup

Step 1: Roast the Butternut Squash

1. Preheat the oven to 200°C (400°F).
2. Place the cubed butternut squash on a baking tray.
3. Drizzle with olive oil, season with salt, black pepper, and thyme, and toss to coat evenly.
4. Roast for 25-30 minutes, turning once, until soft and caramelized.

Step 2: Prepare the Soup Base

5. In a large pot, heat 1 tbsp olive oil over medium heat.
6. Add the chopped onion and cook for 5 minutes, until soft and translucent.
7. Stir in the garlic and cook for another minute until fragrant.

Step 3: Blend the Soup

8. Add the roasted butternut squash to the pot and pour in the vegetable stock.
9. Simmer for 5-7 minutes to combine flavors.
10. Blend the soup using an immersion blender or transfer it to a blender in batches.

Step 4: Finish and Serve

11. Stir in the double cream or crème fraîche (if using) for a creamy finish.
12. Adjust seasoning with salt, black pepper, and nutmeg.
13. Ladle into bowls and garnish with pumpkin seeds, a swirl of cream, or chili flakes.

What Goes Well With Mary Berry Roasted Butternut Squash Soup?

• Crusty bread or garlic bread: Perfect for dipping.
• Toasted nuts or seeds: Adds crunch and texture.
• A side salad: Balances the richness of the soup.
• Grilled cheese sandwich: A comforting combination.
• Roasted chickpeas: A crispy, protein-packed topping.

Expert Tips for Making the Best Mary Berry Roasted Butternut Squash Soup

• Roast for maximum flavor: Roasting caramelizes the squash and intensifies sweetness.
• Use a high-speed blender: For an ultra-smooth and creamy texture.
• Adjust consistency: Add more stock if the soup is too thick.
• Balance sweetness: If the soup tastes too sweet, add a splash of lemon juice for acidity.
• Make it dairy-free: Use coconut milk instead of cream for a vegan option.

Easy Variations of Mary Berry Roasted Butternut Squash Soup

• Spicy version: Add extra chili flakes or curry powder for heat.
• Herby version: Stir in fresh sage or rosemary before blending.
• Carrot & butternut squash soup: Add 1-2 carrots for extra sweetness.
• Thai-style: Blend in coconut milk, lime juice, and ginger for a Thai-inspired twist.
• Protein-packed: Stir in cooked lentils for extra protein and fiber.

Best Practices to Store Mary Berry Roasted Butternut Squash Soup

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portion-sized containers for up to 3 months.
• Reheat properly: Thaw overnight and warm on low heat, adding a splash of stock if needed.

Best Practices to Reheat Mary Berry Roasted Butternut Squash Soup

• Stovetop method: Heat over low heat, stirring occasionally.
• Microwave method: Heat in 30-second bursts, stirring in between.
• Blender method: If reheating in a blender, ensure the lid is vented to avoid pressure buildup.

Final Words

Mary Berry’s Roasted Butternut Squash Soup is a delightfully simple and nourishing dish, perfect for colder months or as an elegant starter. Its creamy, velvety texture and naturally sweet, nutty flavor make it a timeless classic. Serve with crusty bread or fresh herbs, and enjoy a bowl of warmth and comfort!

FAQs

Can I make butternut squash soup without roasting?

Yes, but roasting enhances the natural sweetness and depth of flavor.

Can I use frozen butternut squash?

Yes! Simply roast from frozen, adding 5-10 extra minutes to the cooking time.

How do I make it extra creamy?

Blend with extra cream, coconut milk, or Greek yogurt for a richer texture.

What can I use instead of vegetable stock?

You can use chicken stock or water, but stock adds the best depth of flavor.

Can I make this soup in advance?

Yes! It stores well for several days and even tastes better the next day as the flavors develop.

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