Mary Berry Butternut Squash Soup​ Recipe

This creamy Mary Berry Butternut Squash Soup Recipe is made with sweet roasted butternut squash, sautéed onions, fragrant thyme, rich vegetable stock, and a touch of double cream. The result is a velvety smooth soup that is both deeply savory and naturally sweet from the roasted squash. It’s the perfect cozy meal for a crisp autumn day, making a generous batch that serves about 6 people.

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Mary Berry Butternut Squash Soup Recipe Ingredients

• 1 large butternut squash (about 2.5 lbs / 1.2kg)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 medium onions, chopped
• 2 garlic cloves, crushed
• 6 cups (1.5 litres) vegetable or chicken stock
• 2 sprigs of fresh thyme
• 4 tbsp double cream (heavy cream), plus extra for drizzling
• A pinch of grated nutmeg
• Salt and freshly ground black pepper
• Toasted pumpkin seeds, to garnish (optional)

How To Make Mary Berry Butternut Squash Soup Recipe

1. Roast the butternut squash: Preheat your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side-up on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 40-50 minutes, or until the flesh is very soft and lightly caramelized at the edges.
2. Sauté the aromatics: While the squash is roasting, melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onions and cook gently for 8-10 minutes until soft and translucent, but not browned. Add the crushed garlic and cook for one more minute until fragrant.
3. Combine and simmer: Once the squash is cooked and cool enough to handle, scoop the soft flesh away from the skin and add it to the saucepan with the onions. Pour in the vegetable stock, add the thyme sprigs and the pinch of nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld together.
4. Blend the soup: Remove the thyme sprigs from the pot. Using a hand blender (also known as an immersion blender), carefully blend the soup directly in the pot until it is completely smooth and velvety. Alternatively, you can let it cool slightly and blend it in batches in a countertop blender.
5. Add cream and season: Stir the double cream into the blended soup. Reheat gently over low heat, but do not let it boil. Taste the soup and season generously with salt and pepper as needed.
6. Serve: Ladle the hot soup into bowls. Garnish with a swirl of extra cream and a sprinkle of toasted pumpkin seeds, if desired.

Recipe Tips

• Roast for Flavor: Roasting the butternut squash is the most important step for a flavourful soup. This process caramelizes the natural sugars in the squash, giving the final dish a much deeper, sweeter, and more complex taste than simply boiling it.
• Use a Hand Blender: An immersion or hand blender is the easiest tool for making creamy soups. It allows you to blend the soup directly in the pot, which saves you from the messy and potentially dangerous task of transferring hot liquid to a traditional blender.
• Add Cream at the End: Stir the cream in after blending and just before serving. Adding it over high heat or boiling it can cause the cream to split or curdle, so be sure to reheat the soup gently.
• Adjust the Consistency: If you prefer a thinner soup, simply stir in a little more hot stock until you reach your desired consistency. For a thicker soup, let it simmer a bit longer before blending to allow some of the liquid to evaporate.

What To Serve Butternut Squash Soup

This rich and creamy butternut squash soup is a meal in itself but is even better with the right accompaniments. Serve it with a chunk of warm, crusty bread or a savory cheese scone for dipping. For a bit of texture and flavor, add a garnish of toasted pumpkin seeds, crunchy croutons, or crispy fried sage leaves. A simple side salad or a grilled cheese sandwich would turn it into a more substantial and satisfying meal.

How To Store Butternut Squash Soup Leftovers

• Refrigerate: Allow the soup to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop until hot.
• Freeze: This soup freezes exceptionally well. For best results, let the soup cool and freeze it before adding the cream. Pour it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop and stir in the cream just before serving.

Mary Berry Butternut Squash Soup Recipe Nutrition Facts

• Calories: 220 kcal
• Total Fat: 13g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 680mg
• Total Carbohydrate: 25g
• Dietary Fiber: 6g
• Sugars: 12g
• Protein: 4g

Frequently Asked Questions

• Can I use pre-cut butternut squash? Yes, absolutely. Using pre-peeled and chopped butternut squash from the grocery store is a great way to save time and effort. You will need about 6-7 cups of cubed squash for this recipe. Simply toss it with oil and roast as directed.
• How can I make this soup vegan? To make a vegan version, use olive oil instead of butter for sautéing the onions and swap the double cream for a plant-based alternative like full-fat coconut milk or a dairy-free cooking cream. Also, ensure you are using vegetable stock.
• What other spices can I add? This soup is delicious with other warming spices. A pinch of ground ginger, cinnamon, or a small amount of mild curry powder can be added with the garlic to give the soup another layer of complexity and warmth.
• My soup is too thick. How can I thin it out? If your soup is thicker than you’d like, you can easily thin it by stirring in more hot vegetable stock or a splash of water. Add a little at a time and stir until you reach your preferred consistency.

Try More Recipes:

• Mary Berry​ Coronation Chicken Recipe
• Mary Berry Slow Roast Lamb Shoulder With Potatoes​
• Mary Berry Slow Roasted Lamb​ Recipe