Mary Berry Butternut Squash And Red Pepper Soup​ Recipe

This vibrant Mary Berry Butternut Squash And Red Pepper Soup is made with roasted butternut squash, sweet red bell peppers, onions, fragrant rosemary, and vegetable stock. The result is a smooth, velvety soup that balances the earthy sweetness of the squash with the rich, charred flavor of the roasted peppers. This recipe is a perfect warming meal for a crisp autumn day or a light winter dinner, serving 6 people.

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Mary Berry Butternut Squash And Red Pepper Soup Ingredients

• 3 lbs (1.5kg) butternut squash, peeled, deseeded, and cut into 1-inch cubes
• 2 large red bell peppers, deseeded and cut into large chunks
• 1 large onion, peeled and cut into wedges
• 2 garlic cloves, peeled (leave whole)
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 3 cups (750ml) vegetable or chicken stock
• Salt and freshly ground black pepper
• Fresh parsley or croutons, for garnish

How To Make Mary Berry Butternut Squash And Red Pepper Soup

1. Preheat the oven: Preheat your oven to 400°F (200°C). This high heat is necessary to roast the vegetables properly and caramelize the edges.
2. Roast the vegetables: Place the cubed butternut squash, red pepper chunks, onion wedges, and whole garlic cloves into a large roasting tin or baking sheet. Drizzle with the olive oil, sprinkle with rosemary, and toss everything with your hands until well coated.
3. Bake until tender: Roast in the preheated oven for 40 to 45 minutes. The vegetables should be soft and golden brown on the edges.
4. Blend the ingredients: Transfer the roasted vegetables into a food processor or blender. Pour in half of the stock. Blend on high speed until the mixture is completely smooth. You may need to do this in two batches.
5. Heat the soup: Pour the blended mixture into a large saucepan. Stir in the remaining stock until you reach your desired consistency. Place over medium heat and bring to a simmer.
6. Season and serve: Taste the soup and season generously with salt and pepper. Ladle into warm bowls and garnish with parsley or croutons.

Recipe Tips

• Roasting is Essential: Do not skip the roasting step. Roasting the vegetables instead of boiling them intensifies their natural sweetness and adds a rich, savory depth of flavor that you cannot get from boiling.
• Peeling the Squash: Butternut squash skin can be tough to peel. To make it easier, prick the skin with a fork and microwave the whole squash for 2-3 minutes to soften it slightly before peeling.
• Adjusting Consistency: If you prefer a thinner soup, simply add a little more stock or water. If you like a thicker, heartier soup, use less liquid during the blending step.
• Smooth Texture: For an ultra-smooth, restaurant-quality texture, you can pass the blended soup through a fine-mesh sieve to remove any remaining skins or fibers from the peppers and celery.

What To Serve Butternut Squash And Red Pepper Soup

This soup has a sweet and savory profile that pairs well with savory sides. Serve it with crusty sourdough bread or garlic bread for dipping. For a protein boost, top the soup with crispy bacon bits or toasted pumpkin seeds. A grilled cheese sandwich with sharp cheddar makes this a filling meal. You can also add a dollop of crème fraîche or Greek yogurt on top to cut through the sweetness.

How To Store Butternut Squash And Red Pepper Soup Leftovers

• Refrigerate: Allow the soup to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: This is an excellent make-ahead meal. Pour the cooled soup into freezer-safe bags or containers, leaving a little space for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Mary Berry Butternut Squash And Red Pepper Soup Nutrition Facts

• Calories: 185 kcal
• Total Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 420mg
• Total Carbohydrates: 28g
• Dietary Fiber: 6g
• Sugars: 9g
• Protein: 3g

Frequently Asked Questions

• Do I need to peel the red peppers? No, you do not need to peel the peppers before roasting. Once roasted and blended, the skins usually break down well. If you want a perfectly smooth soup without any specks of skin, you can pass the soup through a sieve.
• Can I use frozen butternut squash? Yes. You can buy bags of frozen, pre-cubed butternut squash. Arrange the frozen cubes on the baking sheet and roast as directed, though they may take slightly less time to cook than fresh squash.
• Is this soup spicy? No, this recipe is mild and sweet. If you want to add some heat, sprinkle in a pinch of red chili flakes or a dash of cayenne pepper before roasting the vegetables.

Try More Recipes:

• Mary Berry​ Toad In The Hole Recipe
• Mary Berry​ Roasted Tomato Soup Recipe
• Mary Berry Tomato Soup With Fresh Tomatoes​ Recipe