Mary Berry’s Butternut Squash Soup is a rich, velvety dish that has gained popularity for its simple yet sophisticated flavors. Known for her no-fuss yet impeccable approach to cooking, Mary Berry’s recipe transforms the humble butternut squash into a comforting, luxurious soup that’s perfect for chilly days. It combines the natural sweetness of the squash with aromatic spices, creating a bowl of warmth and heartiness.
This soup is also incredibly versatile: it can be served as a starter for a dinner party, enjoyed as a light lunch, or paired with crusty bread for a hearty meal. The creamy texture and deep, earthy flavors make it a crowd-pleaser. What sets Mary Berry’s version apart is the careful balance of ingredients that emphasize the sweet, nutty flavor of the butternut squash while complementing it with a hint of ginger, garlic, and the freshness of vegetable stock. It’s a perfect example of the ‘less is more’ approach, where every ingredient plays its part without overshadowing the star- the butternut squash.
Mary Berry’s Butternut Squash Soup Recipe
Ingredients Needed
To make Mary Berry’s Butternut Squash Soup, you’ll need a handful of ingredients that are simple to find but work together to create a complex and mouthwatering flavor profile. Here’s a breakdown:
- Butternut Squash (1 medium-sized): The hero ingredient. Butternut squash has a sweet, nutty flavor and a smooth, creamy texture once cooked, making it the perfect base for the soup.
- Onion (1 large): Adds depth and sweetness to the soup. The onion is sautéed until golden, creating a fragrant base for the soup.
- Garlic (2 cloves): Garlic brings an aromatic, savory element that complements the squash’s sweetness. It’s essential for building that base layer of flavor.
- Fresh Ginger (1-inch piece): This is what adds a slight warmth and spice to the soup, giving it a unique depth that balances the sweetness of the squash.
- Carrot (1 medium-sized): A natural sweetness from the carrot adds complexity to the soup’s flavor while contributing to its body and texture.
- Vegetable Stock (750 ml): A good-quality vegetable stock is crucial, as it forms the liquid base of the soup. The stock enhances the flavor without overpowering the squash.
- Olive Oil (2 tbsp): Used for sautéing the vegetables at the beginning of the recipe. Olive oil is light yet adds a richness that complements the soup’s texture.
- Salt and Pepper: These basic seasonings are essential to bring out the flavors of the other ingredients. The salt helps to intensify the sweetness of the squash, while pepper adds a little kick.
- Optional Garnishes (such as fresh cream, fresh parsley, or croutons): While not mandatory, these garnishes can elevate the soup’s presentation and add a touch of extra flavor or texture.
Equipment Needed
The equipment needed for this soup is minimal, making it an accessible and stress-free recipe to prepare. Here’s what you’ll need:
- Large Pot or Dutch Oven: You’ll need a large, sturdy pot to sauté the vegetables and cook the soup. A Dutch oven is ideal because it evenly distributes heat, ensuring that the ingredients cook uniformly.
- Sharp Knife: For chopping the butternut squash, onion, and other vegetables. A sharp knife will make the process easier and safer.
- Cutting Board: A stable surface for chopping your ingredients.
- Ladle: For serving the soup once it’s ready to be enjoyed.
- Immersion Blender or Regular Blender: This is essential for pureeing the soup to a smooth, creamy texture. An immersion blender allows you to blend the soup directly in the pot, whereas a regular blender requires you to transfer the soup in batches.
- Peeler: A vegetable peeler will be necessary to peel the butternut squash before you chop it into chunks.
- Measuring Cups and Spoons: For accurately measuring the ingredients, especially the stock and spices.
Instructions To Make Mary Berry’s Butternut Squash Soup
Making Mary Berry’s Butternut Squash Soup is straightforward and doesn’t take much time. Here’s how to do it step by step:
- Prepare the Vegetables: Start by peeling the butternut squash with a vegetable peeler. Cut off both ends and slice it in half lengthwise. Scoop out the seeds with a spoon, then chop the squash into small cubes. Peel and chop the onion and garlic. Grate the ginger and chop the carrot into small pieces.
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. Add the garlic and ginger, and cook for another 2 minutes, stirring occasionally, until fragrant.
- Cook the Vegetables: Add the chopped butternut squash and carrot to the pot. Stir everything together so the vegetables are evenly coated in the oil and aromatics. Allow them to cook for 5 minutes, stirring occasionally, to start softening.
- Add the Stock: Pour in the vegetable stock, and stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 20 minutes, or until the squash and carrot are tender and easily pierced with a fork.
- Blend the Soup: Once the vegetables are cooked, use an immersion blender to blend the soup until smooth. If you’re using a regular blender, let the soup cool slightly before blending it in batches. Once pureed, return the soup to the pot.
- Season the Soup: Taste the soup and add salt and pepper to your liking. You can also adjust the seasoning with additional ginger or a splash of olive oil if needed.
- Serve: Ladle the soup into bowls and garnish with a dollop of cream, croutons, or fresh herbs like parsley for an extra touch.
Tips And Tricks
- Roast the Squash: For a deeper, caramelized flavor, try roasting the butternut squash before adding it to the soup. Simply toss the cubes with olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for 20-25 minutes. This brings out the sweetness of the squash and adds a rich depth of flavor to the soup.
- Adjust the Texture: If you prefer a thinner soup, simply add more stock or water until it reaches your desired consistency. For a thicker, heartier version, reduce the amount of liquid or let the soup simmer for longer to allow it to reduce.
- Spice Variations: Experiment with different spices such as cumin, nutmeg, or turmeric to create variations of the soup. A pinch of cinnamon can also work wonders for adding warmth.
- Make it Vegan: The soup is naturally vegan, but if you want to make it even more plant-based, use coconut milk instead of cream for a dairy-free finish.
- Batch Cooking: This soup freezes really well, so consider making a large batch and freezing individual portions. It will keep in the freezer for up to 3 months, and all you need to do is reheat it on the stove.
- Garnish Creativity: Get creative with your toppings. You can add a swirl of yogurt or a sprinkle of roasted pumpkin seeds for texture. A drizzle of chili oil could also add an exciting kick if you like a bit of spice.
Mary Berry’s Butternut Squash Soup is the epitome of comfort food that doesn’t require a lot of ingredients or time but delivers incredible flavor. With its smooth texture, slight sweetness from the squash, and subtle hints of ginger and garlic, it’s a bowl of warmth that can be enjoyed any time of the year. Whether you’re looking for a light starter, a quick lunch, or a dinner that will warm your soul, this recipe is versatile, easy to make, and sure to please. With a few simple tips and tricks, you can elevate this dish and make it your own, tailoring it to your taste preferences. So, the next time you’re craving something cozy and nourishing, Mary Berry’s Butternut Squash Soup is the perfect choice.
Easy Recipe Variations For Mary Berry’s Butternut Squash Soup
Mary Berry’s butternut squash soup is a comforting, hearty dish that brings the flavors of autumn straight to the table. However, while the base recipe is delicious on its own, there are plenty of easy variations that can elevate the soup and add a personalized twist. Whether you’re looking to spice things up or make it a little more indulgent, here are some creative options:
1. Add Spices For Depth
A simple way to change the flavor profile is by introducing a range of spices. Cinnamon and nutmeg work wonderfully with the natural sweetness of the squash, giving the soup a cozy, warming flavor. For a more exotic twist, you can add a touch of curry powder or ground turmeric. These spices not only enhance the flavor but also add an appealing golden hue to the soup.
2. Incorporate Roasted Garlic Or Onions
Roasting garlic or onions alongside the squash is a great way to intensify the soup’s flavor. The caramelization that happens during roasting brings out the sweetness in both the garlic and onions, which complements the squash beautifully. Simply drizzle a little olive oil over the garlic or onion, wrap them in foil, and roast them until golden. Blend them into the soup for added richness.
3. Add Coconut Milk For Creaminess
For an extra creamy and slightly tropical twist, replace the usual cream or milk with coconut milk. The richness of the coconut milk balances out the flavors of the soup, making it feel indulgent without being too heavy. This variation is also perfect for those following a dairy-free diet.
4. Top With Fresh Herbs And Croutons
Fresh herbs like coriander, thyme, or parsley can add a burst of freshness that contrasts nicely with the sweet and smooth texture of the soup. Additionally, a sprinkling of crispy croutons or even roasted pumpkin seeds adds crunch and texture, creating a more satisfying eating experience.
5. Include A Protein For A Heartier Meal
If you want to make the soup more filling, consider adding a protein element. Diced cooked chicken or crispy bacon works wonderfully when added just before serving. Alternatively, for a vegetarian version, add some lentils or chickpeas to increase the protein content while keeping the dish hearty and satisfying.
6. Add A Touch Of Heat
For those who enjoy a little spice, a small amount of chili flakes or a dash of cayenne pepper can bring a pleasant kick to the soup. The heat will complement the sweetness of the butternut squash and add a new layer of flavor.
These easy variations allow you to customize Mary Berry’s classic butternut squash soup to suit different tastes and dietary preferences, making it an adaptable dish for every occasion.
Storing Leftovers
Butternut squash soup is one of those dishes that tends to taste even better the next day, as the flavors have more time to meld together. However, storing leftovers properly is essential to maintaining the freshness and taste. Here’s how to store Mary Berry’s butternut squash soup:
1. Refrigeration
Once your soup has cooled down to room temperature, it can be stored in an airtight container in the refrigerator for up to 3-4 days. This is the most common way to store soup, and it’s perfect for those who want to enjoy the soup over several days. Make sure to let the soup cool before sealing it in the container to avoid condensation, which can affect the texture.
2. Freezing
Butternut squash soup also freezes wonderfully, making it a great meal prep option. To freeze the soup, allow it to cool completely before transferring it into freezer-safe containers. Alternatively, you can portion it into individual servings using freezer bags or small containers for convenience. The soup can be stored in the freezer for up to 3 months. When ready to eat, simply defrost overnight in the fridge or reheat directly from frozen on the stovetop or in the microwave.
3. Reheating
When reheating, if the soup has thickened, you can add a splash of water or vegetable broth to loosen it up. Heat it slowly over low to medium heat to ensure the texture remains smooth. Stir occasionally to prevent any burning at the bottom. For microwave reheating, use a microwave-safe container and heat in 1-minute intervals, stirring between each, until it’s thoroughly heated.
4. Avoid Freezing With Dairy
If you’ve added cream or milk to your soup, be aware that the texture may change once frozen. Dairy can sometimes separate or become grainy when reheated. To avoid this, it’s best to add dairy after the soup has been reheated. Alternatively, if you know you’re going to freeze the soup, consider making a dairy-free version (using coconut milk or vegetable broth) and adding cream or milk just before serving.
Proper storage and reheating techniques will ensure that your leftover butternut squash soup retains its delicious flavor and texture.
What To Eat With Mary Berry’s Butternut Squash Soup?
While Mary Berry’s butternut squash soup is a rich and hearty meal on its own, pairing it with the right sides can elevate the dining experience. The soup’s creamy texture and sweet flavor make it a versatile dish that pairs well with a variety of accompaniments. Here are some tasty options to serve alongside the soup:
1. Crusty Bread
A classic pairing with any soup is a thick slice of warm, crusty bread. The chewiness and crunch of freshly baked sourdough, baguette, or whole grain bread provide a perfect contrast to the smooth and creamy soup. You can even make garlic bread or serve with buttered toast for an extra indulgent touch.
2. Salads
A light and refreshing salad can balance out the richness of the soup. Opt for a simple green salad with mixed leaves, arugula, or spinach, dressed in a zesty vinaigrette. A salad with citrus fruits like orange or grapefruit can add a burst of brightness that complements the sweetness of the butternut squash. For a more substantial option, you could add roasted vegetables or a sprinkle of crumbled feta or goat cheese.
3. Cheese
Pairing the soup with cheese can turn it into a more luxurious meal. A creamy brie, tangy blue cheese, or sharp cheddar can complement the flavors of the soup. For a fun twist, you can melt the cheese over croutons or serve it as part of a small cheese platter alongside your soup.
4. Roasted Vegetables
Since the soup already contains butternut squash, you can continue the theme with other roasted root vegetables like carrots, parsnips, and sweet potatoes. Roasting brings out the natural sweetness in the vegetables, which pairs beautifully with the soup’s flavor profile.
5. Protein-Packed Side
For a more filling meal, you can add a protein-packed side. Grilled chicken breast, roasted turkey, or a hearty quiche can provide a satisfying contrast to the smooth soup. Vegetarian options like lentil patties or a chickpea salad can also work wonders, offering a hearty, nutritious accompaniment.
By pairing your butternut squash soup with a well-thought-out side, you can create a complete and balanced meal that’s both comforting and satisfying.
Conclusion
Mary Berry’s butternut squash soup is a wonderfully versatile and comforting dish, perfect for cooler months when you crave something hearty and satisfying. Its smooth texture and natural sweetness make it a crowd-pleaser, but it also provides a great base for a variety of delicious variations, from adding spices and cream to including extra protein or roasted vegetables.
Storing leftovers is easy, with options for refrigerating or freezing the soup so you can enjoy it later. When it comes to pairing, there’s no shortage of options-whether you go for crusty bread, a light salad, or a protein-packed side, the soup can be complemented with a range of flavors to suit your tastes.
Whether you’re making the soup for a cozy family dinner, a dinner party, or simply meal prepping for the week, Mary Berry’s butternut squash soup is a dish that’s as adaptable as it is delicious. The variations, storage tips, and meal pairings make it an easy go-to, and it’s sure to become a favorite in your recipe rotation.
FAQs
What Are The Main Ingredients For Mary Berry’s Butternut Squash Soup?
Mary Berry’s butternut squash soup typically includes butternut squash, onions, garlic, vegetable stock, olive oil, and seasonings like salt, pepper, and fresh thyme. Some variations might include a dash of cream for a richer texture, but the recipe is simple and focuses on the natural sweetness of the squash.
How Long Does It Take To Cook Mary Berry’s Butternut Squash Soup?
The total cooking time for Mary Berry’s butternut squash soup is approximately 45 to 55 minutes. This includes roasting the butternut squash for about 25 to 30 minutes and simmering the soup for another 20 minutes. The soup is then blended to a smooth consistency. If you’re in a rush, you can reduce the roasting time slightly, but roasting enhances the flavor of the squash.
Can I Freeze Mary Berry’s Butternut Squash Soup?
Yes, Mary Berry’s butternut squash soup freezes very well. After cooking, allow the soup to cool completely, then transfer it to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply defrost and reheat on the stove or in the microwave. Be mindful that if you’ve added cream, it may slightly alter the texture once frozen and reheated, but the soup will still taste delicious.
