Mary Berry’s Roasted Butternut Squash Soup is a heartwarming, rich, and velvety dish that combines the natural sweetness of butternut squash with a medley of complementary flavors. Known for her mastery in British cuisine, Mary Berry takes a simple seasonal vegetable and elevates it into something extraordinary. By roasting the squash before blending it, this recipe deepens the flavors, bringing out a caramelized sweetness and a savory undertone that makes every spoonful an absolute delight.
The roasted squash forms the base of the soup, creating a silky, smooth texture that is both comforting and nourishing. It’s a perfect dish for autumn or winter months when you crave something warming yet light. Mary’s version of butternut squash soup incorporates ingredients like onions, garlic, and fresh herbs to balance the sweetness of the squash, while a touch of cream (optional) adds richness. This soup is ideal as a starter for dinner parties or as a standalone lunch when paired with some crusty bread.
Mary Berry’s Roasted Butternut Squash Soup Recipe
Ingredients Needed
To make Mary Berry’s Roasted Butternut Squash Soup, you’ll need a mix of fresh, simple ingredients. Here’s the breakdown:
- Butternut Squash (1 medium-sized): This is the star of the dish, providing the base flavor. Choose one that is firm with smooth, unblemished skin for the best texture and flavor.
- Onion (1 medium): A yellow onion is perfect for this soup. It adds a mild sweetness that pairs beautifully with the squash.
- Garlic Cloves (2-3 cloves): Garlic brings an aromatic depth to the soup, complementing the squash without overpowering it.
- Carrot (1 medium): Carrots add an earthy sweetness and a slight texture to the soup, making it feel more substantial.
- Vegetable Stock (750ml/3 cups): A good-quality vegetable stock will help to deepen the flavor of the soup. You can use a homemade stock or a shop-bought one, depending on your preference.
- Olive Oil (for roasting): This is used for drizzling over the squash before roasting, helping it caramelize and develop those beautiful roasted flavors.
- Fresh Thyme (a few sprigs): Thyme is a classic herb for this soup, providing a delicate, earthy aroma that works wonderfully with the squash.
- Ground Cumin (1 teaspoon): A small dash of cumin adds a subtle, smoky warmth to the soup.
- Salt and Pepper (to taste): These seasonings are essential for bringing out the natural flavors of the vegetables.
- Cream or Crème Fraîche (optional): To make the soup even more luxurious, you can add a touch of cream or crème fraîche at the end for extra richness and a smooth finish.
- Lemon Juice (optional, for balancing): A squeeze of fresh lemon juice right before serving can help balance the sweetness with a bit of acidity, brightening the entire dish.
Equipment Needed
To prepare Mary Berry’s Roasted Butternut Squash Soup, you’ll need some standard kitchen equipment. Here’s a list of what you’ll need:
- Baking Tray: You’ll need a large tray for roasting the butternut squash. A rimmed baking tray ensures that any juices released during roasting are contained.
- Sharp Knife: To cut the butternut squash and other vegetables, a sharp knife will be essential for clean, precise cuts.
- Peeler: For peeling the butternut squash, a vegetable peeler is best. Butternut squash can have tough skin, so a sturdy peeler will make the job easier.
- Roasting Pan or Tray: You’ll use this to roast the squash, onions, garlic, and carrot. You want enough space so the vegetables can roast evenly and caramelize.
- Large Pot or Dutch Oven: After roasting the vegetables, they’ll be transferred to a large pot for simmering and blending. A Dutch oven works well because it provides even heat distribution.
- Blender or Immersion Blender: To create the smooth, velvety texture, you’ll need either a countertop blender or an immersion blender. An immersion blender is especially convenient, allowing you to blend the soup directly in the pot.
- Ladle: For serving the soup once it’s ready.
- Soup Ladle: For portioning the soup and serving it into bowls.
- Measuring Cups and Spoons: To ensure you get the quantities just right, especially for ingredients like stock, cream, or spices.
Instructions To Make Mary Berry’s Roasted Butternut Squash Soup
Making this roasted butternut squash soup is a straightforward yet rewarding process. Here’s how you can make it step by step:
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Prepare The Vegetables
- Preheat the oven to 400°F (200°C).
- Peel and cut the butternut squash in half lengthways. Scoop out the seeds, drizzle with olive oil, and season with a pinch of salt, pepper, and thyme. Place the squash cut-side down on a baking tray.
- Peel and chop the onion, carrot, and garlic. Toss them in olive oil, salt, and pepper, then scatter them around the squash on the tray.
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Roast The Vegetables
- Place the tray in the oven and roast for about 40 minutes or until the butternut squash is tender and slightly caramelized. You should be able to easily pierce the squash with a fork.
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Cook The Soup Base
- Once the vegetables are roasted, remove them from the oven. Scrape the flesh of the butternut squash from the skin and add it to a large pot. Add the roasted onions, carrots, and garlic, along with any juices from the tray.
- Pour in the vegetable stock and bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes to combine the flavors.
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Blend The Soup
- Using a countertop blender or an immersion blender, blend the soup until smooth and creamy. If you prefer a thinner consistency, you can add a little extra stock or water.
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Season And Finish
- Taste the soup and adjust the seasoning with salt, pepper, and cumin. If desired, stir in some cream or crème fraîche for extra richness.
- For a hint of brightness, add a squeeze of lemon juice.
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Serve
- Ladle the soup into bowls, and if you like, garnish with a dollop of cream, a sprinkle of fresh herbs, or even roasted seeds for added crunch.
Tips And Tricks
- Roast the Squash Whole: If you’re pressed for time, you can roast the whole butternut squash (without cutting it) and then scoop out the flesh once it’s soft. This method reduces prep time and can also help retain more flavor.
- Add Some Heat: If you like a bit of spice, try adding a pinch of chili flakes or a dash of cayenne pepper to the soup base. The heat pairs wonderfully with the sweetness of the squash.
- Make It Vegan: To make this soup vegan-friendly, simply skip the cream and use a plant-based stock. Coconut milk also makes a delicious creamy substitute.
- Use a Variety of Squashes: Butternut squash is the most common choice for this soup, but you can experiment with other varieties such as acorn squash or kabocha for a different flavor profile.
- Batch Cooking: This soup can be made in large quantities and frozen for future meals. Allow the soup to cool completely before transferring it to freezer-safe containers.
Mary Berry’s Roasted Butternut Squash Soup is a beautifully balanced dish that’s perfect for any occasion. It’s simple, yet packed with flavor, and can easily be customized to suit various dietary preferences. The roasting process elevates the sweetness of the squash, while the blend of spices, garlic, and fresh herbs brings complexity and warmth. Whether served as a comforting bowl on a cold day or as an elegant starter to a dinner party, this soup is sure to impress. Plus, it’s easy to make, making it a go-to recipe for both seasoned cooks and beginners alike.
Easy Recipe Variations For Mary Berry’s Roasted Butternut Squash Soup
Mary Berry’s Roasted Butternut Squash Soup is already a comforting, flavorful dish that captures the essence of autumn with its rich, velvety texture and sweet, nutty flavor. However, if you’re looking to add a unique twist or adjust the recipe based on your preferences or ingredients on hand, there are plenty of easy variations to elevate this classic. Here are some ideas to experiment with:
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Add a Hint of Spice:
A subtle spice profile can bring out the natural sweetness of the butternut squash. Try adding a pinch of cayenne pepper, ground cumin, or smoked paprika to your soup. These spices will infuse the soup with a gentle warmth, balancing the sweetness of the squash without overpowering it. If you’re craving a bolder flavor, a touch of chili powder can add a delightful kick.
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Incorporate Coconut Milk:
For a creamy texture with an exotic twist, swap out some of the vegetable stock for coconut milk. This variation will introduce a smooth, rich base with a slightly sweet and aromatic flavor that pairs beautifully with the earthiness of the squash. It’s perfect if you’re craving a dairy-free option, too.
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Herbaceous Notes:
Adding fresh herbs like thyme, rosemary, or sage can lend a fragrant depth to your soup. Roast the herbs alongside the butternut squash for a caramelized, infused flavor or stir them in during the final simmering stage for a burst of freshness. For an extra aromatic kick, garnish your soup with a few fresh herb leaves before serving.
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Roasted Garlic for Extra Depth:
Roasting garlic with the butternut squash enhances its natural sweetness and adds an incredible depth of flavor to the soup. The garlic becomes mellow and caramelized when roasted, making it a perfect complement to the sweet squash. If you love garlic, feel free to double the amount for a more pronounced taste.
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Blend in Other Vegetables:
To create a heartier soup, consider blending in other roasted vegetables. Carrots, parsnips, or sweet potatoes are excellent options that pair naturally with butternut squash. Roasting these vegetables alongside the squash will deepen the flavors, and the additional vegetables can help balance the sweetness of the squash.
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Add a Protein Boost:
To make the soup more filling or turn it into a meal, consider adding protein-rich ingredients. A handful of red lentils added during the cooking process will thicken the soup while providing a plant-based protein. Alternatively, a dollop of Greek yogurt, crumbled feta, or even cooked chicken can turn the soup into a more substantial dish.
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Top with Seeds or Nuts:
Adding a crunchy topping can give the soup texture and contrast to its silky smoothness. Roasted pumpkin seeds or sunflower seeds can bring a lovely crunch, while toasted almonds or pecans provide a slightly sweet, nutty finish. Sprinkle them on top just before serving for an extra burst of flavor.
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Infuse with Apple or Pear:
A few cubes of apple or pear can introduce a refreshing sweetness that complements the butternut squash. Simply roast the fruit along with the squash, then blend it all together. The fruit’s slight tartness will balance the sweetness of the squash, creating a complex and well-rounded flavor profile.
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Try a Splash of Vinegar or Citrus:
A squeeze of lemon or a splash of apple cider vinegar can add an unexpected yet delightful tang to the soup, cutting through the richness of the butternut squash and balancing out the sweetness. Just be sure to add it gradually to avoid overpowering the delicate flavors.
By experimenting with these variations, you can personalize Mary Berry’s Roasted Butternut Squash Soup to suit your own tastes or dietary preferences. Whether you want to spice things up, add creaminess, or add texture, these tweaks are simple yet effective ways to elevate this already delicious dish.
Storing Leftovers
Storing leftovers of Mary Berry’s Roasted Butternut Squash Soup is a great way to enjoy the comforting flavors of the soup on a busy day or to meal prep for the week. Here are the best practices for storing and reheating the soup to maintain its flavor and texture:
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In the Refrigerator:
Let the soup cool down to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Make sure the container is sealed properly to prevent any air from getting in and affecting the flavor. When you’re ready to enjoy it again, simply reheat it on the stovetop or in the microwave until it’s piping hot.
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Freezing Leftovers:
If you’d like to store the soup for a longer period, freezing is a great option. Allow the soup to cool completely before transferring it into freezer-safe containers or freezer bags. When using containers, leave a small amount of space at the top to allow for expansion as the soup freezes. You can store the soup in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator or defrost it in the microwave before reheating on the stove.
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Tips for Reheating:
Reheating the soup is a simple process, but it’s important to be mindful of its creamy texture. If you find that the soup has thickened too much in the fridge or freezer, you can add a splash of vegetable broth, coconut milk, or even water to loosen it up. Stir frequently while reheating to ensure it doesn’t burn or stick to the bottom of the pot.
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Freezing Variations:
If you’ve made any variations to the soup (such as adding coconut milk, lentils, or roasted garlic), these additions generally freeze well. However, if you’ve added dairy-based ingredients like cream or yogurt, you may notice a slight change in texture after freezing. To avoid this, consider freezing the soup without the cream and adding it after reheating.
By following these tips, you can enjoy the soup days or even months later with minimal loss of quality, making it an excellent option for meal prep or to have on hand for busy nights.
What To Eat With Mary Berry’s Roasted Butternut Squash Soup?
Mary Berry’s Roasted Butternut Squash Soup is a rich and satisfying dish, but it can be elevated even further with the right accompaniments. Here are some ideas to serve alongside the soup to create a balanced and fulfilling meal:
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Crusty Bread:
A warm, crusty loaf of sourdough or a slice of freshly baked baguette is the perfect companion to this smooth soup. You can use the bread to soak up the last spoonfuls of soup, and the texture contrast adds an extra layer of enjoyment to the meal. If you’re feeling adventurous, try garlic bread or even some warm, buttered naan for an Indian-inspired twist.
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Grilled Cheese Sandwich:
A classic pairing, a grilled cheese sandwich is ideal for dipping into the soup. Choose a sharp cheese like cheddar or Gruyère for a bold contrast to the sweetness of the squash. For a twist, you can add some caramelized onions or roasted tomatoes to your sandwich to create an extra layer of flavor.
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Salad with a Tangy Dressing:
A light, refreshing salad can help balance out the richness of the soup. A simple mixed green salad with a tangy vinaigrette or a fennel and apple slaw provides a nice contrast to the soup’s velvety texture. The acidity of the dressing cuts through the richness, providing a refreshing bite between spoonfuls.
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Roasted Vegetables:
Roasted vegetables make a perfect side dish, complementing the flavors of the soup. Roasted Brussels sprouts, carrots, or parsnips work particularly well. You can season the vegetables with a bit of thyme or rosemary to tie them in with the soup’s herbaceous notes.
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A Light Quiche or Savory Tart:
A light vegetable quiche or savory tart can turn your soup into a more substantial meal. A quiche made with spinach, leek, and feta, or a simple tomato and goat cheese tart would pair nicely with the slightly sweet and earthy flavor of the butternut squash soup.
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Chickpea and Spinach Flatbread:
For a more Mediterranean-inspired meal, serve the soup with a warm chickpea and spinach flatbread. The flatbread offers a chewy, hearty element that complements the smoothness of the soup, and the spinach adds a fresh, leafy contrast.
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Pickled Vegetables:
For a touch of acidity and crunch, serve your soup with a small side of pickled vegetables. Pickled red onions, cucumbers, or carrots add a zesty bite that balances the natural sweetness of the squash soup.
Conclusion
Mary Berry’s Roasted Butternut Squash Soup is a wonderfully versatile and comforting dish that can be adapted in numerous ways to suit different tastes and occasions. Whether you opt for a creamy coconut milk version, spice it up with some chili, or add extra protein for a heartier meal, there are plenty of easy variations to try. Storing leftovers is simple, and with the right reheating methods, you can enjoy the soup days or even months later. Pairing it with crusty bread, a grilled cheese sandwich, or a light salad ensures a well-rounded meal. In the end, this soup is not just a dish-it’s a canvas for creativity, offering endless possibilities to make it your own.
FAQs
What Ingredients Are Required For Mary Berry’s Roasted Butternut Squash Soup?
To make Mary Berry’s roasted butternut squash soup, you will need: 1 large butternut squash (peeled, deseeded, and chopped), 1 onion (peeled and chopped), 2 cloves of garlic (peeled), 2 tablespoons of olive oil, 750ml vegetable stock, 1 teaspoon of ground cumin (optional), salt and pepper to taste, and a little cream or crème fraîche for serving.
How Do You Prepare The Butternut Squash For Roasting In Mary Berry’s Recipe?
For roasting, first peel the butternut squash, then slice it in half and scoop out the seeds. Afterward, cut the squash into cubes. Toss the cubed squash with olive oil, salt, and pepper, and optionally add ground cumin for extra flavor. Spread the cubes on a baking sheet and roast them in a preheated oven at 200°C (180°C fan) for about 30-35 minutes or until they are soft and lightly caramelized.
Can I Make Mary Berry’s Roasted Butternut Squash Soup In Advance And Freeze It?
Yes, Mary Berry’s roasted butternut squash soup can be made in advance and frozen. Once the soup is cooked and cooled, transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. When ready to serve, defrost it in the fridge overnight and reheat on the stovetop. You can also freeze individual portions for easy reheating.
