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Mary Berry Roasted Butternut Squash Soup

mary berry roasted butternut squash soup
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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.

Ingredients

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

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

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

Step 3: Blend the Soup

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

Step 4: Finish and Serve

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

Find it online: https://britishbakingrecipes.co.uk/mary-berry-roasted-butternut-squash-soup/