Mary Berry Butternut Squash Soup Recipe

This comforting butternut squash soup is smooth, gently spiced, and wonderfully warming, just the sort of recipe you return to again and again. The texture is velvety without being heavy, and the flavour is naturally sweet with a savoury depth from onion and stock. It is an easy, reliable recipe suitable for beginners, yet polished enough to serve to guests. From start to finish, it takes about 50 minutes.

Ingredients

For the Soup Base

• 1 medium butternut squash (about 1kg), peeled, deseeded, and cut into cubes
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp olive oil or unsalted butter
• 1 tsp ground cumin
• ½ tsp ground nutmeg

For the Liquid

• 1 litre vegetable stock (or chicken stock)
• 150ml double cream or milk, plus extra to serve
• Salt and freshly ground black pepper, to taste

To Finish (Optional)

• Fresh parsley or chives, finely chopped
• Crusty bread or rolls, to serve

How to Make Butternut Squash Soup

• Prepare the Vegetables: Heat the olive oil or butter in a large saucepan over medium heat. Add the chopped onion and cook gently for 5 to 7 minutes until soft and translucent, stirring occasionally so it does not colour.
• Cook the Squash; Stir in the garlic, cumin, and nutmeg and cook for 30 seconds until fragrant. Add the cubed butternut squash and stir well so it is coated in the onion mixture.
• Simmer the Soup: Pour in the stock, season with salt and pepper, and bring to a gentle boil. Reduce the heat, cover, and simmer for 20 to 25 minutes until the squash is completely tender when pierced with a knife.
• Blend Until Smooth: Remove the pan from the heat and blend the soup until smooth using a stick blender, or carefully transfer to a blender in batches. Stir in the cream or milk and gently reheat without boiling.
• Taste and Serve: Taste and adjust the seasoning if needed. Serve hot with a swirl of cream and a sprinkle of fresh herbs if you like.

Tips for the Best Butternut Squash Soup

How do I make the soup extra smooth?

Blend the soup thoroughly and pass it through a sieve if you want an exceptionally silky finish. Using double cream rather than milk also helps.

Can I roast the squash first?

Yes. Roasting the squash at 200°C for 25 to 30 minutes adds a deeper, slightly caramelised flavour. Simply add it to the pan after cooking the onions.

What if my soup is too thick?

Add a little extra hot stock or water until you reach your preferred consistency, stirring well as you go.

How can I add more flavour without spice?

A small knob of butter stirred in at the end or a splash of cream makes the flavour rounder and richer without adding heat.

Serving Suggestions

• Serve with warm crusty bread or buttered rolls
• Add a grilled cheese toastie on the side for a heartier meal
• Top with toasted pumpkin seeds for extra texture

Storage

Room Temperature

Allow the soup to cool completely, then refrigerate. It should not be left out at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the microwave.

Freezing

Freeze in suitable containers for up to 3 months. Defrost overnight in the fridge and reheat thoroughly before serving.

Nutrition (Per Serving)

• Calories: 220 kcal
• Carbohydrates: 18 g
• Protein: 4 g
• Fat: 15 g
• Saturated Fat: 7 g
• Sodium: 520 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs