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Mary Berry Butternut Squash Soup Recipe

Mary Berry Butternut Squash Soup Recipe

Mary Berry's butternut squash soup is roasted for maximum depth of flavour and blended to a silky smooth finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 5 Portions
Course: Soup
Cuisine: British
Calories: 265
Ingredients Method Notes

Ingredients
  

  • Roasted Squash:
  • 1.5 kg butternut squash deseeded, cut into wedges (skin on)
  • 3 tbsp olive oil
  • 1 tsp each ground cumin ground coriander
  • ½ tsp each ground cinnamon smoked paprika
  • Salt and pepper
  • Soup Base:
  • 40 g unsalted butter
  • 1 large onion roughly chopped
  • 2 garlic cloves crushed
  • 2 cm fresh ginger grated
  • 1 litre vegetable or chicken stock
  • 150 ml double cream or coconut cream
  • Juice of ½ lemon
  • Pinch of cayenne pepper
  • To Serve:
  • Cream or crème fraîche
  • Toasted pumpkin seeds
  • Smoked paprika
  • Fresh coriander
  • Crusty bread

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Toss squash wedges with spiced oil. Roast 35–40 minutes until tender and caramelising. Cool slightly. Scoop flesh from skins.
  2. Cook onion in butter 8–10 minutes until soft. Add garlic and ginger — cook 1 minute.
  3. Add roasted squash flesh. Pour in stock. Simmer 5 minutes.
  4. Blend until completely smooth — at least 2 minutes.
  5. Return to low heat. Stir in cream, lemon juice, and cayenne. Warm through — do not boil. Season generously.
  6. Ladle into warm bowls. Swirl cream, scatter seeds, paprika, and coriander. Serve with crusty bread.

Notes

Always roast the squash first — the flavour difference is dramatic.
Season the squash before roasting so spices cook into the flesh.
Add fresh ginger — it lifts the sweetness beautifully.
Finish with lemon juice — essential for balance.
Coconut cream is an excellent dairy-free alternative that pairs beautifully.
Freeze before adding cream for up to 3 months.
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