Mary Berry’s Butternut Squash Soup Recipe

This Mary Berry Butternut Squash Soup is a rich and creamy recipe, which is made with roasted butternut squash and nutmeg. It’s the ultimate comfort food recipe, ready in about 1 hour 30 minutes.

Mary Berry Butternut Squash Soup Ingredients

• 3 small butternut squash, about 1.7 kg (3 1/2 lb) total weight
• 2 tbsp olive oil
• grated nutmeg
• salt and black pepper
• 30 g (1 oz) butter
• 1 large onion, roughly chopped
• 2 large carrots, roughly chopped
• 2 large celery stalks, roughly chopped
• 1.2–1.3 litres (2–2 1/4 pints) vegetable stock
• crusty bread, to serve

How To Make Mary Berry Butternut Squash Soup

1. Roast the squash: Preheat your oven to 200°C (180°C fan, Gas 6). Cut each squash in half lengthwise and scoop out the seeds and fibres. Arrange the halves cut-side up in a roasting tin, drizzle with olive oil, and season with nutmeg, salt, and pepper. Pour 150 ml (1/4 pint) of water into the tin around the squash. Roast for about 1 hour until tender. Set aside to cool.
2. Sauté the base vegetables: While the squash roasts, melt the butter in a large saucepan. Add the chopped onion, carrots, and celery. Cook over a high heat for a few minutes, stirring constantly, until lightly coloured.
3. Simmer the soup base: Pour the vegetable stock into the pan with the vegetables, season with salt and pepper, and bring to a boil. Cover the pan, reduce the heat, and simmer gently for 20 minutes until the vegetables are tender.
4. Combine and blend: Once the squash is cool enough to handle, scoop the roasted flesh out of the skins and add it to the saucepan with the other vegetables. Use a food processor or blender to purée the soup in batches until smooth.
5. Reheat and serve: Return the blended soup to the rinsed-out pan, reheat gently, and taste for seasoning. Serve hot with crusty bread.

Recipe Tips

• How to get the best flavor? Roasting the butternut squash is the most important step for developing a deep, sweet, and nutty flavour. Don’t skip it!
• Can I make this soup creamier? For an even richer soup, you can stir in a splash of single or double cream after blending and before reheating. For a dairy-free option, coconut milk also works wonderfully.
• What if I don’t have fresh nutmeg? You can substitute with about 1/2 teaspoon of pre-ground nutmeg. Add it to the vegetables along with the salt and pepper.
• How to make peeling the squash easier? The recipe cleverly avoids peeling altogether! By roasting the squash first, the flesh becomes soft and can be easily scooped away from the skin.

What To Serve With Butternut Squash Soup

This rich and hearty soup is a meal in itself, but pairs wonderfully with these sides.

• A thick slice of warm, crusty bread with butter
• A swirl of cream or plain yogurt
• A sprinkle of toasted pumpkin seeds or croutons
• A simple green salad

How To Store Butternut Squash Soup

• Refrigerate: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavour often improves the next day.
• Freeze: This soup freezes exceptionally well. Let it cool, then pour it into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight and reheat gently on the stovetop.

FAQs

• Can I make this soup vegan? Yes, this recipe is easily adapted. Simply use olive oil or a plant-based spread instead of butter and ensure you are using vegetable stock.
• Is this soup gluten-free? The soup itself is naturally gluten-free. Just be sure to serve it with gluten-free bread if required.
• Why is my soup not smooth? For the smoothest result, blend the soup in batches and make sure not to overfill your blender. Adding a little of the cooking liquid to the blender first can help the vegetables purée more easily.

Try More Recipes:

• Mary Berry’s Borscht Recipe
• Mary Berry Winter Vegetable Soup
• Mary Berry Turkey Soup Recipe
• Mary Berry Christmas Soup Recipe

Mary Berry Butternut Squash Soup Recipe

Course: SoupsCuisine: British

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

197

kcal

A deeply flavourful and comforting soup made from sweet, roasted butternut squash and a hint of nutmeg.

Ingredients

• 3 small butternut squash (about 1.7 kg total)
  

• 2 tbsp olive oil
  

• grated nutmeg
  

• 30 g (1 oz) butter
  

• 1 large onion, chopped
  

• 2 large carrots, chopped
  

• 2 large celery stalks, chopped
  

• 1.2–1.3 litres (2–2 1/4 pints) vegetable stock
  

• salt and black pepper

Directions

• Preheat oven to 200°C (180°C fan, Gas 6). Halve squash, remove seeds, and place in a roasting tin. Drizzle with oil and season with nutmeg, salt, and pepper. Add 150 ml water to the tin and roast for 1 hour until tender.
  
• Melt butter in a large saucepan. Add onion, carrots, and celery and cook for a few minutes until lightly coloured.
  
• Add stock, season, and bring to a boil. Cover and simmer for 20 minutes.
  
• Once cool, scoop the roasted squash flesh into the saucepan with the other vegetables.
  
• Purée the soup in a blender until smooth.
  
• Return to the pan, reheat, taste for seasoning, and serve hot with crusty bread.