This Mary Berry Butternut Squash Soup is a wonderfully smooth and comforting soup with a naturally sweet flavour and velvety texture. Roasted butternut squash blended with onion, garlic, and warming stock creates a rich and satisfying bowl that feels both nourishing and elegant. It is a simple recipe that is easy enough for beginners yet delicious enough to serve to guests. The soup takes around 45 minutes from start to finish and is perfect for a cosy lunch or light supper.
Ingredients
For the Soup
- 1 large butternut squash (about 1kg), peeled, deseeded, and cut into cubes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 750ml vegetable stock
- 100ml double cream (optional)
- Salt and freshly ground black pepper, to taste
- ½ teaspoon ground nutmeg (optional)
Optional Garnish
- Extra swirl of cream
- Fresh parsley, finely chopped
- Toasted pumpkin seeds
- Crusty bread, to serve
How to Make Mary Berry Butternut Squash Soup
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment so the squash roasts evenly without sticking.
- Roast the squash: Spread the cubed butternut squash on the tray, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes until tender and lightly golden around the edges.
- Cook the onion and garlic: While the squash roasts, place a large saucepan over medium heat. Add a little oil if needed and gently cook the chopped onion for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
- Add the roasted squash: Transfer the roasted squash into the saucepan with the onion and garlic. Pour in the vegetable stock and bring everything to a gentle simmer.
- Blend the soup: Remove the pan from the heat and blend the soup using a hand blender until completely smooth and creamy. If using a jug blender, blend in batches carefully.
- Add cream and seasoning: Stir in the double cream if using, and season with salt, pepper, and a pinch of nutmeg. Warm the soup gently for a few minutes before serving.
- Serve: Ladle the hot soup into bowls and finish with a swirl of cream, fresh herbs, or toasted pumpkin seeds.
Tips for the Best Butternut Squash Soup
Why roast the squash first?
Roasting brings out the natural sweetness of the squash and adds depth of flavour to the soup compared with simply boiling it.
How do I make the soup extra smooth?
Blend the soup thoroughly using a hand blender and pass it through a fine sieve if you want an ultra silky texture.
Can I make it dairy free?
Yes. Simply leave out the cream or replace it with coconut milk or a dairy free alternative.
What if the soup is too thick?
Add a little extra hot vegetable stock or water and stir until the soup reaches your preferred consistency.
Serving Suggestions
- Serve with warm crusty bread or a buttered baguette
- Pair with a toasted cheese sandwich for a hearty lunch
- Top with roasted pumpkin seeds for extra crunch
- Add a swirl of cream or yoghurt for extra richness
Storage
Room Temperature
The soup can sit at room temperature for up to 2 hours before it should be refrigerated.
Refrigerator
Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove until piping hot.
Freezing
This soup freezes very well. Place in freezer safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Nutrition
- Calories: 210 kcal
- Carbohydrates: 24g
- Protein: 4g
- Fat: 11g
- Saturated Fat: 5g
- Sodium: 540mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make Mary Berry butternut squash soup ahead of time?
Yes, this soup is perfect for making ahead. Store it in the refrigerator for up to three days and gently reheat before serving.
Do I have to roast the butternut squash?
Roasting is recommended because it deepens the flavour and gives the soup a richer taste, but you can simmer the squash in the stock if you prefer.
Can I use chicken stock instead of vegetable stock?
Yes, chicken stock works well and adds a slightly richer flavour to the soup.
How do I make the soup thicker or thinner?
For thicker soup, simmer a little longer. For thinner soup, simply stir in extra hot stock until the desired consistency is reached.
Mary Berry Butternut Squash Soup Recipe
Course: SoupCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA smooth and comforting Mary Berry butternut squash soup made with roasted squash, onion, garlic and vegetable stock. A simple and nourishing British style soup perfect for lunch or light supper.
Ingredients
1 large butternut squash, peeled, deseeded and cubed
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
750ml vegetable stock
100ml double cream (optional)
Salt and freshly ground black pepper
Pinch ground nutmeg (optional)
Directions
- Preheat oven to 200°C (180°C Fan) and line a baking tray.
- Spread the cubed butternut squash on the tray, drizzle with olive oil and season.
- Roast for about 25 minutes until tender and lightly golden.
- Cook the chopped onion in a saucepan for about 5 minutes until soft, then add garlic.
- Add roasted squash and vegetable stock to the pan and bring to a gentle simmer.
- Blend the soup until smooth using a hand blender.
- Stir in cream if using and season with salt, pepper and nutmeg.
- Warm gently and serve hot with optional garnishes.
Notes
- Roasting the squash adds deeper flavour to the soup.
- For a dairy free version, omit the cream or replace with coconut milk.
- The soup freezes well for up to three months.
