Mary Berry Roasted Butternut Squash Soup Recipe [Tips & Tricks]

If you’re looking for a comforting, flavorful soup that’s perfect for chilly days, you absolutely need to try Mary Berry’s roasted butternut squash soup recipe. Not only does roasting the squash bring out its natural sweetness and depth of flavor, but Mary’s simple yet brilliant method makes it easy to create a velvety smooth, delicious bowl of goodness.

With a few easy-to-find ingredients and her signature blend of warmth and simplicity, this recipe is the ideal balance of health and indulgence. Whether you’re an experienced cook or just looking for a quick weeknight meal, this soup is guaranteed to impress!.

Mary Berry Roasted Butternut Squash Soup Recipe

Ingredients Needed

To make Mary Berry’s Roasted Butternut Squash Soup, you’ll need a blend of fresh, vibrant ingredients that come together to create a velvety, comforting dish. This soup is perfect for chilly days, offering rich flavors that will warm you up from the inside out. Below are the key ingredients:

1. Butternut Squash: The star of this soup, butternut squash is known for its naturally sweet, nutty flavor and smooth texture when roasted. You’ll need about 1 medium-sized squash, peeled, deseeded, and chopped into chunks. Roasting it enhances its natural sweetness and brings out a deeper flavor.

2. Olive Oil: A couple of tablespoons of olive oil are used to coat the squash before roasting. The oil helps caramelize the squash, adding richness and depth to the flavor.

3. Onion: A medium onion adds a savory note to the soup. It’s typically sautéed until soft and sweet, which complements the sweetness of the roasted squash. Yellow onions work best here, though red onions can also be used for a slightly sharper taste.

4. Garlic: A couple of cloves of garlic are minced or crushed and added to the sautéed onion, bringing an aromatic depth to the soup. Garlic’s mild heat and earthiness balance out the sweetness of the squash.

5. Carrot: Carrots add a slight earthiness to the soup while also contributing to its natural sweetness. One medium carrot, peeled and chopped, is the perfect amount to enhance the flavor profile without overpowering the squash.

6. Vegetable Stock: A good-quality vegetable stock (or chicken stock, if you prefer) forms the base of the soup. It adds a savory umami layer to the smooth soup and helps blend all the flavors together. Around 750ml is needed for the right consistency.

7. Salt and Pepper: To season the soup, a pinch of salt and a few cracks of black pepper are added, which help bring out the natural flavors of the vegetables. Adjust the seasoning to taste depending on how you like it.

8. Cream or Coconut Milk (Optional): While optional, a splash of cream or coconut milk can be added for extra richness and a creamy texture. Cream will give a classic, smooth soup, while coconut milk provides a slight sweetness and is a great option for those looking for a dairy-free alternative.

9. Fresh Herbs (Optional): A sprinkle of fresh herbs, like thyme or parsley, can be used to garnish the soup and add a burst of freshness that contrasts nicely with the richness of the butternut squash.

Equipment Needed

To bring this roasted butternut squash soup to life, you’ll need some essential kitchen tools. Fortunately, the list isn’t long, but having the right equipment ensures the process runs smoothly and the soup turns out perfect:

1. Roasting Tray: A large baking tray is required to roast the butternut squash. A sturdy, rimmed tray ensures that the squash roasts evenly and has enough space to spread out, which helps with caramelization.

2. Knife and Chopping Board: A sharp chef’s knife and a solid chopping board are needed to prepare your vegetables. The squash should be peeled, seeded, and chopped into chunks, while the onion and carrot will need to be diced or sliced.

3. Large Pot or Dutch Oven: A large, heavy-bottomed pot or Dutch oven is ideal for simmering the soup. The Dutch oven ensures even heat distribution, allowing your soup to cook gently without burning.

4. Blender or Immersion Blender: To achieve a silky-smooth texture, you’ll need a blender or an immersion blender. A countertop blender will work best, but if you prefer to blend directly in the pot, an immersion blender is a great option for convenience.

5. Ladle: A ladle will make it easy to transfer the soup into bowls once it’s ready. It’s also useful for stirring and checking the consistency while the soup cooks.

6. Measuring Cups and Spoons: Measuring cups and spoons will help ensure you get the right balance of ingredients, especially when it comes to the stock and seasoning.

How To Make Mary Berry’s Roasted Butternut Squash Soup

Making Mary Berry’s Roasted Butternut Squash Soup is a simple yet rewarding process. Follow these steps for a soup that’s rich in flavor and smooth in texture:

1. Preheat the Oven: Begin by preheating your oven to 200°C (180°C for fan ovens) or 400°F. This high heat is crucial for caramelizing the butternut squash and bringing out its natural sweetness.

2. Prepare the Squash: Peel the butternut squash, then slice off the ends. Cut it in half lengthwise, scoop out the seeds, and chop it into 1-inch chunks. Spread the squash out evenly on a baking tray, drizzle with olive oil, and toss to coat. Season with a pinch of salt and pepper. Roast the squash in the oven for 30-40 minutes, turning halfway through, until it’s golden and tender.

3. Sauté the Aromatics: While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Then, add the chopped garlic and carrot, cooking for another 2-3 minutes until fragrant.

4. Simmer the Soup: Once the squash is roasted and caramelized, remove it from the oven and add it to the pot with the sautéed vegetables. Pour in the vegetable stock and bring the mixture to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together.

5. Blend the Soup: After the soup has simmered, use a blender or immersion blender to purée the soup until smooth. If using a countertop blender, blend in batches and be sure to let the soup cool slightly before blending to avoid splattering. Return the soup to the pot after blending.

6. Finish the Soup: Once the soup is blended to your desired consistency, taste and adjust the seasoning with salt and pepper. If you’re adding cream or coconut milk, stir it in now for a creamy finish. Reheat the soup gently if needed before serving.

7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh herbs if desired. You can also drizzle a little more cream or coconut milk on top for a luxurious finish.

Expert Tips

• Roast the Squash for Maximum Flavor: Roasting the butternut squash is essential to bring out its natural sweetness. Make sure to spread the squash out in a single layer on the baking tray for even roasting. If the squash is overcrowded, it will steam rather than roast.

• Customize the Texture: If you prefer a chunkier soup, blend just half of the mixture and leave the rest to simmer, creating a textured, rustic soup. If you want a super-smooth soup, continue blending until it’s completely silky.

• Add a Spicy Kick: For a bit of heat, consider adding a pinch of cayenne pepper or chili flakes to the roasted squash before blending. This will add a spicy contrast to the sweetness of the squash and complement the flavors wonderfully.

• Top with Croutons or Seeds: For added texture, serve your soup with homemade croutons or roasted pumpkin seeds. The crunchiness adds a lovely contrast to the smooth soup.

• Make Ahead: This soup keeps well in the fridge for 2-3 days, and the flavor actually deepens after a day or two. You can also freeze the soup in an airtight container for up to three months-just be sure to let it cool completely before freezing.

Mary Berry’s Roasted Butternut Squash Soup is a beautiful, comforting dish that’s both easy to make and packed with flavor. Roasting the butternut squash intensifies its sweetness, while the sautéed aromatics add depth and warmth.

The result is a velvety smooth soup that’s perfect for any occasion, whether you’re serving it as a starter for a dinner party or enjoying it as a cozy lunch on a cold day. With simple ingredients, minimal equipment, and a few expert tips, you’ll be able to recreate this comforting classic at home with ease. The soup is customizable to suit your tastes and dietary preferences, making it a versatile and satisfying meal for everyone to enjoy.

Easy Recipe Variations For Mary Berry’s Roasted Butternut Squash Soup

Mary Berry’s roasted butternut squash soup is a hearty, flavorful dish that can be easily adapted to suit a variety of tastes and dietary preferences. While her original recipe is a classic, there are several simple and creative variations you can try to elevate the soup or introduce different flavor profiles. Here are some ideas to switch up the base recipe:

1. Add Spices for a Warm Kick

   For those who enjoy a bit of heat, consider incorporating a pinch of cayenne pepper, smoked paprika, or ground ginger to the soup. These spices add a warm, subtle spice that contrasts wonderfully with the sweetness of the butternut squash. A dash of cumin or curry powder will lend the soup an earthy, slightly exotic flavor, taking it in a more Mediterranean or Middle Eastern direction.

2. Herb Infusion

   Fresh herbs can transform the soup, adding aromatic layers. Experiment by infusing the soup with thyme, rosemary, or sage.

   You can toss some whole sprigs into the roasting pan along with the squash, allowing them to mingle with the caramelizing flavors. Once pureed, you can blend in some fresh parsley or basil for a burst of freshness.

3. Incorporate Coconut Milk for Creaminess

   To add richness and a slightly tropical flavor, swap out half the cream or stock with coconut milk. The creamy texture of the coconut milk complements the squash’s velvety nature, while the flavor combination takes the soup into a more exotic realm. For added depth, a squeeze of lime juice at the end will brighten up the flavors and offer a nice contrast to the richness of the coconut milk.

4. Smoky Bacon or Chorizo

   If you’re looking to make the soup more savory and comforting, try adding crispy bacon or slices of spicy chorizo. These meats provide a smokiness that works wonderfully with the roasted butternut squash. Fry the bacon or chorizo in a pan and sprinkle it over the soup just before serving, adding texture and a burst of flavor.

5. Roast Other Vegetables

   To introduce more flavors into your soup, consider roasting other vegetables alongside the butternut squash. Carrots, parsnips, or sweet potatoes work beautifully with the squash and can offer subtle sweetness or earthiness. The roasting process deepens the flavors of all the vegetables, creating a rich, complex base for your soup.

6. Make It a Vegan Delight

   For a plant-based version, keep the soup vegan by swapping out cream or butter for plant-based alternatives such as cashew cream or olive oil. You can also make your own veggie stock or use store-bought options to maintain the richness without relying on animal products. The soup will be just as velvety, and the flavors will still shine.

7. Spicy Roasted Red Pepper

   Roasting a red bell pepper along with the butternut squash adds a subtle sweetness and depth to the soup. Blend it in with the squash for an additional layer of flavor that enhances the overall taste without overpowering the delicate squash. This variation brings a touch of sweetness and smoky richness, creating a beautiful balance.

Each of these variations can make Mary Berry’s roasted butternut squash soup even more exciting and adaptable to different preferences, ensuring that the dish remains a comforting and satisfying meal, no matter how you choose to prepare it.

Best Practices To Store Leftovers

If you’ve made a large batch of roasted butternut squash soup and find yourself with leftovers, it’s important to store them properly to maintain the soup’s delicious flavor and creamy texture. Here are some best practices for storing your soup:

1. Cool It Down Quickly

   Before storing the soup, ensure it’s cooled to room temperature. The general guideline is to refrigerate food within two hours of cooking to prevent bacteria growth. To speed up the cooling process, you can transfer the soup into shallow containers, allowing it to cool more quickly.

2. Store in Airtight Containers

   Transfer the cooled soup into airtight containers to keep it fresh. This prevents the soup from absorbing other odors in the fridge while also preserving its rich flavors. If you plan to store the soup for a longer period, consider portioning it into smaller containers for easy reheating without having to defrost the entire batch.

3. Refrigeration Vs. Freezing

   • Refrigerating: If you plan to eat the soup within a few days (3-4 days), storing it in the fridge is ideal. The soup will retain most of its flavor and texture when properly stored.
   • Freezing: For longer storage, freezing is your best bet. Butternut squash soup freezes quite well, though be aware that the texture may change slightly once thawed. To freeze, portion the soup into freezer-safe containers or freezer bags. Leave some space at the top of the container for expansion. It’s best to consume frozen soup within 3 months for the best flavor and texture.

4. Reheating Tips

   When reheating the soup, do so gently over low heat. Avoid bringing it to a rapid boil, as this can cause the cream or coconut milk to separate or curdle.

   Stir frequently to ensure even heating. If the soup has thickened too much after refrigeration, simply add a splash of broth, water, or milk to reach the desired consistency.

5. Avoid Reheating Multiple Times

   For food safety reasons and to maintain the best flavor, it’s recommended to only reheat leftovers once. Repeated reheating can compromise both the taste and safety of the soup. If you find yourself with leftover soup that you won’t consume within a few days, freezing is a great way to extend its shelf life.

What Goes Well With Roasted Butternut Squash Soup

Roasted butternut squash soup is a versatile dish that pairs well with a variety of sides and accompaniments, making it perfect for both light meals and more substantial ones. Here are some ideas for what goes well with this comforting soup:

1. Fresh, Crusty Bread

   A classic pairing, crusty bread such as a baguette, sourdough, or a thick slice of whole grain is perfect for dipping into the velvety soup. The crunch and chewiness of the bread contrast beautifully with the smooth texture of the soup, creating a satisfying combination.

2. Grilled Cheese Sandwich

   Another comforting pairing is a classic grilled cheese sandwich. The crispy, buttery exterior and gooey cheese inside complement the soup’s velvety richness. You can elevate this by using a blend of cheeses such as sharp cheddar, Gruyère, or even a bit of goat cheese for a tangy twist.

3. Salads

   A fresh salad can provide a nice contrast to the rich, creamy soup. A simple green salad with arugula, spinach, or mixed greens, dressed with a light vinaigrette, works beautifully to balance the soup’s richness. For something heartier, try adding roasted beets, nuts, and goat cheese to the salad for extra texture and flavor.

4. Roasted Vegetables

   Roasted vegetables, such as Brussels sprouts, carrots, or cauliflower, are an excellent side dish for butternut squash soup. The roasted flavors and crispy edges of the vegetables enhance the natural sweetness of the squash and make for a hearty, wholesome meal.

5. Cheese and Charcuterie Board

   For a more sophisticated touch, a cheese and charcuterie board can be a delightful accompaniment. The saltiness of prosciutto, salami, or smoked sausage pairs wonderfully with the sweetness of the squash soup. Add some cheeses like Manchego, Brie, or blue cheese for an added layer of richness.

6. Herb Butter Biscuits

   Soft, buttery biscuits with fresh herbs such as thyme or rosemary are another perfect pairing. They add an additional layer of warmth and flavor, ideal for scooping up the soup or enjoying alongside it with a bit of extra butter.

Conclusion

Mary Berry’s roasted butternut squash soup is a beloved classic that offers a world of possibilities when it comes to flavor variations, storage, and pairings. Whether you’re spicing it up with curry powder, adding a creamy coconut milk base, or enhancing it with smoky bacon, there are countless ways to personalize the soup to suit your tastes.

Proper storage practices, like cooling and using airtight containers, will ensure your leftovers are just as delicious as the fresh batch. And when it comes to pairing, this soup shines next to crusty bread, a grilled cheese sandwich, or a fresh salad, making it the perfect dish for any occasion. With these tips and variations, you can enjoy Mary Berry’s roasted butternut squash soup in a multitude of delicious ways, making it a staple in your kitchen for years to come.

FAQs

What Ingredients Are Needed For Mary Berry’s Roasted Butternut Squash Soup?

The key ingredients for this soup include butternut squash, olive oil, onion, garlic, vegetable stock, salt, pepper, and optional seasoning such as thyme or nutmeg. You may also want to add cream for a richer texture.

How Do You Prepare The Butternut Squash For Roasting?

Start by peeling the butternut squash, removing the seeds, and chopping it into chunks. Toss the pieces with olive oil, salt, and pepper before spreading them out on a baking tray. Roast in a preheated oven at 200°C (400°F) for about 30 minutes or until tender.

Can I Use A Different Type Of Squash Instead Of Butternut Squash For This Soup?

While butternut squash is the recommended variety, you can substitute it with other squashes like pumpkin, acorn squash, or buttercup squash. The flavor and texture may vary slightly, but the soup will still be delicious.

Do I Need To Peel The Butternut Squash Before Roasting It?

Yes, it’s best to peel the butternut squash before roasting. The skin can be tough and doesn’t soften in the oven, which can affect the texture of the soup.

Can I Make This Soup In Advance And Freeze It?

Yes, you can make the soup ahead of time and freeze it for up to three months. Allow it to cool completely before transferring to an airtight container. To reheat, simply warm it on the stove or in the microwave, adding a little water or stock to reach the desired consistency.

How Long Does Mary Berry’s Roasted Butternut Squash Soup Take To Cook?

The total cooking time is around 45-50 minutes. Roasting the butternut squash takes about 30 minutes, and simmering the soup afterward will take an additional 15-20 minutes. If you’re using an immersion blender to puree the soup, this should only take a few minutes.

Can I Make Mary Berry’s Roasted Butternut Squash Soup Vegan?

Yes, you can easily make the soup vegan by replacing the cream with coconut milk or a dairy-free alternative. Ensure the vegetable stock you use is also vegan-friendly.

What Can I Serve With Mary Berry’s Roasted Butternut Squash Soup?

This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a simple green salad. You could also add a dollop of sour cream or a drizzle of olive oil to enhance the flavor.

How Can I Adjust The Thickness Of Mary Berry’s Roasted Butternut Squash Soup?

If the soup is too thick, you can add more vegetable stock or water to reach your preferred consistency. If it’s too thin, simmer it for a few more minutes to reduce and thicken the soup.

Can I Add Other Vegetables To Mary Berry’s Roasted Butternut Squash Soup?

Yes, you can experiment by adding other vegetables such as carrots, parsnips, or sweet potatoes to the soup. These can be roasted alongside the butternut squash or added to the pot while simmering.