Mary Berry Roasted Butternut Squash Soup​ Recipe

This Mary Berry Roasted Butternut Squash Soup is a true cold-weather classic. While many squash soups can be a bit one-dimensional and overly sweet, Mary’s trick of roasting the vegetables first—especially the red peppers and onions—adds a smoky, caramelized depth that you just can’t get from boiling.

The red peppers are the “secret ingredient” here. They provide a beautiful orange intensity to the color and a subtle acidity that cuts through the creamy sweetness of the squash. It’s a thick, hearty soup that feels incredibly nutritious and tastes like a bowl of pure autumn.

Try More Soups Recipes:

• Mary Berry Sweet Potato Soup​ Recipe
• Mary Berry Sweet Potato Soup​ Recipe
• Mary Berry Mushroom Soup Recipe​

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Why You Will Love This Roasted Butternut Squash Soup​ Recipe:

• Deeply Flavorful: Roasting brings out a complexity that boiling simply cannot match.
• Vibrant Appearance: The combination of squash and red pepper creates a stunning, deep orange color.
• Hands-Off Cooking: Once the vegetables are in the oven, you have 40 minutes of free time.
• Healthy & Filling: It’s high in fiber and vitamins A and C, making it a perfect wellness meal.

Mary Berry Roasted Butternut Squash Soup Ingredients

The Roasted Base

• 1.5kg (3 lbs) butternut squash, peeled, deseeded, and cubed
• 2 red bell peppers, deseeded and cut into chunks
• 1 large onion, cut into wedges
• 2 garlic cloves, peeled but left whole
• 3 tbsp olive oil
• Salt and freshly ground black pepper

The Liquid & Aromatics

• 1 liter (4 cups) vegetable or chicken stock
• 1 tsp fresh ginger, grated (highly recommended for a little heat)

For the Garnish

• Fresh rosemary sprigs
• Toasted pumpkin seeds

How To Make Mary Berry Roasted Butternut Squash Soup

1. Preheat the oven: Set your oven to 200°C (400°F/Gas Mark 6).
2. Prepare the vegetables: Toss the squash, peppers, onion, and garlic onto a large roasting tray.
3. Season: Drizzle with the olive oil and season generously with salt and pepper. Use your hands to toss everything together—ensure every cube of squash has a light coating of oil so it roasts rather than steams.
4. Roast: Bake for 35–45 minutes. You are looking for those “charred” edges on the peppers and onions; that’s where all the flavor lives!
5. Simmer: Transfer all the roasted goodness into a large pot (don’t leave the tasty juices behind on the tray!). Pour in the stock and add the ginger. Bring to a boil, then simmer for 10 minutes to let the flavors marry.
6. Blend: Use an immersion blender until the soup is completely smooth. If it’s too thick, add a splash more stock.
7. Serve: Taste for seasoning and serve hot with your chosen garnish.

Recipe Tips

• Don’t skip the ginger. Even if you aren’t a big ginger fan, that tiny amount acts as a flavor enhancer that balances the sweetness of the roasted peppers.
• Roasting Garlic. Leaving the garlic whole on the tray allows it to confit in the oil. It becomes sweet and buttery rather than sharp.
• Squash Prep: If you find peeling squash difficult, you can roast it in large halves first, then scoop the flesh out. However, cubing it first gives you more caramelized edges.
• Consistency: This is naturally a very thick soup. If you prefer a thinner “sip,” keep some extra stock on hand during the blending stage.

What To Serve With Roasted Butternut Squash Soup?

This Roasted Butternut Squash Soup is quite filling, so it pairs well with warm granary bread or crusty rolls. For a bit of indulgence, a grilled cheese sandwich with a sharp cheddar or gruyère is a fantastic accompaniment.

How To Store Leftovers Roasted Butternut Squash Soup?

• Fridge: Leftovers roasted butternut squash soup will keep perfectly for 4–5 days.
• Freeze: This is one of the best soups for freezing. It stays stable for up to 3 months.
• Reheat: Warm through in a pot. If it has thickened into a purée in the fridge, whisk in a little water or stock to loosen it up.

FAQs

Can I leave the skin on the squash?

While some varieties of squash have edible skin (like Delicata or Red Kuri), butternut squash skin can be quite tough and “parchment-like” even after blending. It’s best to peel it for a truly smooth soup.

Why is my soup too sweet?

Butternut squash and red peppers are both high in natural sugars. If it’s too sweet for your palate, add a teaspoon of apple cider vinegar or a squeeze of lime juice at the end. The acid will balance the sugar perfectly.

Can I use pre-cut squash?

Absolutely. It’s a great time-saver. Just make sure to toss it well in oil as pre-cut squash can sometimes dry out faster in the oven.

More Soups Recipes:

• Mary Berry Carrot And Coriander Soup​ Recipe
• Mary Berry Broccoli And Stilton Soup​ Recipe
• Mary Berry​ Celeriac Soup Recipe

Mary Berry Roasted Butternut Squash Soup Nutrition Facts

Per serving (1 of 4):

• Calories: 225 kcal
• Protein: 4g
• Fat: 11g
• Carbohydrates: 32g
• Sugar: 12g
• Sodium: 540mg