Anna Louise The butternut squash soup recipe elsewhere on this site covers the standard version comprehensively. This recipe is the specifically roasted version — written for those who have searched for this approach by name and want to be completely certain they are making the roasted version, which is deeper in flavour, richer in colour, and significantly more satisfying than any boiled version can be.
The difference between a roasted butternut squash soup and a boiled one is one of the most dramatic demonstrations of what roasting does to vegetables. Boiled squash gives a pale, slightly watery, mildly sweet soup.
Roasted squash gives a deep amber-orange soup with a caramelised sweetness and a complexity that makes it taste as though it has been cooking all day.
This recipe roasts the squash with warming spices and a little honey that caramelises alongside the natural sugars in the squash, giving an additional depth that makes this version particularly exceptional.
The Difference Roasting Makes
When butternut squash is boiled in stock, it releases its moisture into the liquid, dilutes the flavour of the stock, and produces vegetable flesh that has given most of its flavour away to the water it cooked in. The result is a soup that tastes of diluted squash rather than concentrated squash.
When butternut squash is roasted, the opposite happens. The moisture evaporates. The natural sugars caramelise. The flesh concentrates in flavour.
The edges develop golden, slightly charred caramelisation that adds a completely new dimension of flavour. When this roasted squash goes into the blender with good stock, the result is a soup of extraordinary depth.
Always roast. Always.
Ingredients for Mary Berry Roasted Butternut Squash Soup
For the Roasted Squash
- 1.5kg butternut squash, deseeded and cut into large wedges (skin on)
- 3 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- Salt and freshly ground black pepper
For the Soup Base
- 40g unsalted butter
- 1 large onion, roughly chopped
- 3 garlic cloves, crushed
- 2cm fresh ginger, finely grated
- 1 litre good quality vegetable or chicken stock
- 150ml double cream or coconut cream
- Juice of ½ lime
- Pinch of cayenne pepper
To Serve
- A swirl of cream or coconut cream
- Toasted pumpkin seeds
- Fresh coriander
- A pinch of smoked paprika
- Crusty bread
How to Make Mary Berry Roasted Butternut Squash Soup — Step by Step
Step 1 — Roast the Squash
Preheat your oven to 200°C / 180°C fan / Gas 6. Place the squash wedges on a large roasting tray. Mix the olive oil and honey together and drizzle over the squash. Scatter over the cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Toss to coat thoroughly.
Roast for 40 to 45 minutes — slightly longer than the standard butternut squash soup recipe — until the squash is deeply tender and the edges are deeply golden and caramelised, with some pieces showing darker, slightly charred patches. This extra colour is flavour.
Leave to cool for ten minutes. Scoop the flesh from the skins with a large spoon. Discard the skins.
Step 2 — Soften the Aromatics
While the squash roasts, melt the butter in a large saucepan over a medium heat. Add the onion and cook for eight to ten minutes until completely softened. Add the garlic and ginger and cook for two more minutes.
Step 3 — Combine and Blend
Add the roasted squash flesh to the pan. Pour in the stock. Stir to combine. Bring to a gentle simmer and cook for five minutes to allow the flavours to meld.
Remove from the heat. Blend until completely smooth — at least two full minutes. The roasted squash gives an extraordinarily silky, velvety result.
Step 4 — Finish and Season
Return to the hob over a low heat. Stir in the cream or coconut cream, lime juice, and cayenne. Warm through gently. Taste and season generously. The lime juice cuts through the sweetness of the squash.
Step 5 — Serve
Ladle into warm bowls. Swirl cream or coconut cream. Scatter toasted pumpkin seeds and fresh coriander. Add a pinch of smoked paprika. Serve immediately with crusty bread.
My Top Tips For Mary Berry Roasted Butternut Squash Soup
Add honey to the roasting oil. The honey caramelises alongside the natural sugars in the squash during roasting, adding an additional layer of sweetness and a slightly more complex caramelisation than plain oil alone. It makes a noticeable difference to the depth of flavour.
Roast longer than you think necessary. This recipe roasts for forty to forty-five minutes rather than the thirty-five of the standard version. The extra time develops more caramelisation and more concentrated flavour. The squash should have distinctly dark, slightly charred patches before it comes out.
Use coconut cream for the most impressive version. Coconut cream and butternut squash is an exceptional combination. The natural sweetness of coconut complements the squash, the spices tie everything together, and the result is a soup that tastes genuinely luxurious. If you have not tried this version, make it once.
Fresh ginger is better than dried. Finely grated fresh ginger adds a bright, aromatic warmth that dried ground ginger cannot match. Always use fresh.
Lime not lemon. Lime juice has a slightly more aromatic, tropical quality that suits butternut squash and the warm spices particularly well. Always lime for this soup.
Serving Suggestions
As an autumn or winter dinner party starter — its deep amber colour in white bowls is stunning. As a warming weekday lunch with crusty bread. As a simple supper on a cold evening with warm naan alongside for a more substantial version.
How to Store Mary Berry Roasted Butternut Squash Soup
In the fridge: Store in an airtight container for up to 4 days. Reheat gently, adding a splash of stock if thickened.
In the freezer: Freeze before adding cream for up to 3 months. Defrost overnight in the fridge, reheat gently, and stir in the cream once warm.
Mary Berry Roasted Butternut Squash Soup Recipe
Ingredients
Method
- Preheat oven to 200°C / 180°C fan / Gas 6. Toss squash in honey-oil mixture and spices. Roast 40–45 minutes until deeply caramelised with some charred patches. Cool 10 minutes. Scoop flesh from skins.
- Cook onion in butter 8–10 minutes. Add garlic and ginger — 2 minutes.
- Add roasted squash and stock. Simmer 5 minutes.
- Blend completely smooth — at least 2 minutes.
- Return to low heat. Add cream, lime juice, and cayenne. Warm through. Season generously.
- Ladle into bowls. Swirl cream. Add seeds, coriander, and paprika. Serve with bread.
Notes
Frequently Asked Questions
What is the difference between this and the butternut squash soup recipe on this site?
Both soups roast the squash first — roasting is the standard method for all butternut squash soups on this site. This recipe roasts longer, adds honey to the roasting oil, and is written specifically for those searching for the roasted version by name. The results are very similar with slightly more caramelisation in this version.
Can I use pumpkin instead of butternut squash?
Yes — see the pumpkin soup recipe on this site. Pumpkin and butternut squash are interchangeable in this recipe. Butternut squash is generally more consistently flavoured and more widely available.
Why is my soup not as orange as expected?
The colour depends on the squash and the degree of roasting. A longer roast gives a deeper, more amber colour. Some varieties of butternut squash are paler than others. The smoked paprika also contributes to the colour — use the full amount.
Can I add red lentils?
Yes — 100g of red lentils added with the stock thickens the soup naturally and adds protein. They dissolve almost completely during cooking and do not significantly affect the flavour.
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