Mary Berry Butternut Squash Soup​ Recipe

Mary Berry Butternut Squash Soup is a classic British starter or lunch. This silky soup blends roasted squash with fresh thyme, nutmeg, and double cream for a rich finish.

I’ve tried a few versions of this soup and this one from Mary Berry is the one I keep going back to because roasting the veg is non-negotiable. If you just boil the squash, you lose that deep sweetness that only happens in the oven. It’s the difference between a thin broth and a proper winter warmer! I learned that taking the extra time to let the edges caramelise makes the final result much richer than any shop-bought version.

The nutmeg is doing more work than you’d think in this recipe. Without it, the squash can taste a bit one-dimensional and flat. It adds a woody warmth that ties the cream and the roasted veg together. This is a great one to make on a cold Sunday afternoon when you want something substantial but not too heavy. I usually double the batch so I have enough for lunch on Monday.

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Mary Berry Butternut Squash Soup Ingredients

• 1.2kg (2 lb 10oz) butternut squash
• 30ml (2 tbsp) olive oil
• 15g (1 tbsp) unsalted butter
• 2 medium onions, chopped
• 2 garlic cloves, crushed
• 1.5 litres (2 3/4 pints) vegetable or chicken stock
• 2 sprigs of fresh thyme
• 60ml (4 tbsp) double cream, plus extra for drizzling
• A pinch of grated nutmeg
• Toasted pumpkin seeds, to garnish

How To Make Mary Berry Butternut Squash Soup

1. Roast the squash: Heat the oven to 200°C (400°F/Gas Mark 6). Cut the squash in half lengthwise with a sharp knife and scoop the seeds out with a large spoon. Place the halves on a baking tray with the cut side facing up. Drizzle the oil over the orange flesh and add a dusting of pepper. Bake for 40-50 minutes until the flesh is soft when pierced with a fork and the edges look slightly brown.
2. Sauté the aromatics: Melt the butter in a large heavy-based saucepan on the hob over a medium heat while the squash roasts. Add the chopped onions to the pan and cook them for about 8-10 minutes. Stir them occasionally so they soften and become see-through without taking on any dark colour. Stir in the crushed garlic and cook for one more minute until the smell fills the kitchen.
3. Combine and simmer: Remove the squash from the oven and let it sit until it’s cool enough to touch. Use a spoon to scrape the soft flesh away from the tough skin and put it straight into the pan with the onions. Pour in the stock and add the thyme sprigs along with the nutmeg. Turn the heat up to bring the liquid to a boil, then turn it down and let it simmer for 15 minutes.
4. Blend the soup: Lift the thyme sprigs out of the pot and throw them away before you start mixing. Use a hand-held blender to whizz the mixture directly in the pan until it has a completely smooth and velvet texture. If you’re using a jug blender, let the liquid cool slightly first and work in small batches so the lid doesn’t fly off from the steam. Make sure there are no lumpy bits of squash left at the bottom of the pan.
5. Add cream and season: Pour the double cream into the pan and stir it through with a wooden spoon until the colour is uniform. Place the pot back on a low heat to warm the soup through, but do not let it reach a boil as this can change the texture of the cream. Taste the liquid and add more pepper or a little salt if you think it needs it. The nutmeg should be a background note rather than the main flavour of the bowl.
6. Serve: Ladle the soup into warmed bowls to help it stay hot for longer. Take a teaspoon of extra cream and drizzle a small circle over the top of each serving. Sprinkle a few toasted pumpkin seeds over the centre for a bit of crunch. Serve it straight away while the steam is still rising from the bowl.

Recipe Tips

• Pick a heavy squash. A squash that feels heavy for its size usually has more moisture and better flavour for roasting. If yours is on the smaller side, reduce the stock slightly to keep the soup from becoming too thin.
• Don’t skip the butter. While you roast the veg with oil, sautéing the onions in butter gives the base of the soup a much better depth. It helps the aromatics soften properly without browning too quickly.
• Use fresh thyme. Dried herbs don’t give the same bright flavour, so stick to the fresh sprigs if you can. Tie them together with a bit of kitchen string to make them easier to fish out before blending.
• Watch the garlic. Garlic burns quickly and tastes bitter, so make sure the onions are fully soft before you add it to the pan. You only need to cook it for a minute to release the oils.
• Sieve for smoothness. If you want a truly professional finish, pour the blended soup through a fine sieve to remove any tiny lumps. This creates that high-end restaurant look that Mary Berry is known for.
• Keep the seeds. If you have a bit of extra time, wash the seeds you scooped out and roast them with a little oil for a free snack. They make a great alternative garnish if you don’t have pumpkin seeds in the cupboard.

What To Serve With Butternut Squash Soup

Warm crusty bread or cheesy sourdough toasties go well with this. You could also serve it alongside a crisp green salad or some salty bacon lardons sprinkled on top for a bit of contrast.

If you want something more filling, a small bowl of this works as a starter before a roast chicken dinner with all the trimmings. Some people like a dollop of Greek yoghurt instead of cream if they want a bit of a tang.

How To Store Butternut Squash Soup

Fridge

Keep it in an airtight container for up to three days. It stays fresh and the nutmeg flavour deepens over time as it sits in the cold.

Reheat

Pour it into a saucepan and warm it over a medium heat on the hob. Stir it often so it doesn’t catch on the bottom and make sure it’s piping hot before serving.

Freeze

This soup freezes well for up to three months if you leave out the cream until you’re ready to eat. Thaw it completely in the fridge before reheating to make sure the texture stays smooth.

Mary Berry Butternut Squash Soup Nutrition Facts

Per serving (1 of 6):

• Calories: 185
• Protein: 4g
• Fat: 11g
• Carbohydrates: 22g
• Sugar: 8g
• Sodium: 450mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use a different type of squash?

Yes, crown prince or red kuri squash work well and have a similar sweet flavour when roasted.

Why is my Mary Berry Butternut Squash Soup too thin?

You might have used too much stock, so next time add the liquid gradually until you reach the thickness you like.

Can I make this vegan?

Yes, use a dairy-free cream alternative and swap the butter for more olive oil when sautéing the onions.

Do I need to peel the squash before roasting?

No, roasting in the skin is much easier and the orange flesh scoops out easily once it’s soft and cooked.

Can I use a slow cooker for this?

Yes, but you should still roast the squash in the oven first to get the best flavour before adding everything to the slow cooker for four hours on low.

Try More Recipes:

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