Mary Berry Roasted Butternut Squash Soup​ Recipe

This creamy Mary Berry Roasted Butternut Squash Soup is made with tender butternut squash, sweet red peppers, onions, garlic, vegetable stock, and warming ginger. The result is a velvety, savory, and slightly sweet soup that serves as a comforting main meal or starter. It is perfect for chilly autumn evenings or a light winter lunch and makes enough to serve six people.

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Mary Berry Roasted Butternut Squash Soup Ingredients

• 3 lbs (approx. 1.5 kg) butternut squash, peeled, deseeded, and cut into 1-inch cubes
• 2 red bell peppers, deseeded and cut into large chunks
• 1 large onion, peeled and cut into wedges
• 3 tablespoons olive oil
• 2 garlic cloves, peeled (leave them whole)
• 1 teaspoon fresh ginger, peeled and grated (optional)
• 4 cups (1 liter) vegetable or chicken stock
• Salt and freshly ground black pepper, to taste
• For Garnish: Fresh rosemary sprigs or pumpkin seeds (optional)

How To Make Mary Berry Roasted Butternut Squash Soup

1. Preheat the oven: Turn your oven on to 400°F (200°C). Make sure the rack is in the center position.
2. Prepare the vegetables: Place the cubed squash, pepper chunks, onion wedges, and whole garlic cloves on a large roasting tray or baking sheet.
3. Season the vegetables: Drizzle the olive oil over the vegetables. Add a pinch of salt and pepper. Toss everything with your hands or a spoon so the vegetables are well coated in the oil.
4. Roast the mixture: Place the tray in the oven and roast for 35 to 45 minutes. The vegetables are done when they are soft and starting to turn golden brown on the edges.
5. Simmer the soup: Transfer the roasted vegetables into a large pot. Pour in the stock and add the grated ginger. Bring the liquid to a boil, then lower the heat and let it simmer gently for about 10 minutes.
6. Blend until smooth: Use an immersion blender (stick blender) to blend the soup directly in the pot until it is smooth and creamy. If you don’t have a stick blender, you can pour it into a standard blender in batches.
7. Serve: Taste the soup and add more salt or pepper if needed. Ladle into bowls and serve hot.

Recipe Tips

• Roast for Flavor: Roasting the vegetables is the most important step. It brings out the natural sugars in the squash and peppers, creating a much deeper, richer flavor than boiling them.
• Safety with Blenders: If you use a standard countertop blender, do not fill it to the top with hot soup. Steam can build up pressure and pop the lid off. Blend in small batches and let the steam escape.
• Texture Control: If the soup looks too thick after blending, stir in a little extra water or stock until it reaches the consistency you like best.
• Peeling Squash: Butternut squash skin can be tough. Use a sharp vegetable peeler or a sharp knife to remove all the skin before chopping it into cubes.

What To Serve Roasted Butternut Squash Soup

This soup pairs beautifully with crusty foods that offer a texture contrast. Serve it with a warm baguette, sourdough toast, or garlic bread for dipping. For a heartier meal, a grilled cheese sandwich is a classic partner. You can also serve it alongside a fresh green salad with a sharp vinaigrette to balance the sweetness of the squash.

How To Store Roasted Butternut Squash Soup Leftovers

• Refrigerate: Allow the soup to cool down completely. Pour it into an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: This soup freezes very well. Place the cooled soup in freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating on the stove.

Mary Berry Roasted Butternut Squash Soup Nutrition Facts

Serving Size: 1 bowl (approx. 1.5 cups)

• Calories: 165 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 320mg
• Total Carbohydrate: 26g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 3g

Frequently Asked Questions

• Can I use frozen butternut squash? Yes, you can use frozen squash cubes to save time on peeling and chopping. However, frozen squash may roast faster than fresh squash, so check the oven after 25 minutes.
• Is this soup spicy? No, this is a savory and sweet soup. The ginger adds a very mild warming sensation, not heat. If you want it spicy, you can add a pinch of cayenne pepper or red pepper flakes.
• Can I make this soup creamy without dairy? Yes! The texture of the pureed squash makes this soup naturally creamy. You do not need to add heavy cream or milk, so it is perfect for dairy-free diets.
• Do I have to use red peppers? The red peppers add a lovely sweetness that Mary Berry’s recipes are known for, but you can leave them out. If you skip them, you might want to add a carrot or two for extra sweetness.

Try More Recipes:

• Mary Berry Pumpkin Soup Recipe
• Mary Berry Celery Soup​ Recipe
• Mary Berry​ French Onion Soup Recipe