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Mary Berry Roasted Butternut Squash Soup Recipe

Mary Berry Roasted Butternut Squash Soup Recipe

Mary Berry's roasted butternut squash soup roasts the squash for maximum depth of flavour — the definitive version of this beloved autumn soup.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 Portions
Course: Soup
Cuisine: British
Calories: 270
Ingredients Method Notes

Ingredients
  

  • Roasted Squash:
  • 1.5 kg butternut squash deseeded and in wedges (skin on)
  • 3 tbsp olive oil mixed with 1 tbsp honey
  • 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
  • 3 garlic cloves crushed
  • 2 cm fresh ginger finely grated
  • 1 litre vegetable or chicken stock
  • 150 ml double cream or coconut cream
  • Juice of ½ lime
  • Pinch of cayenne pepper
  • To Serve:
  • Cream or coconut cream
  • Toasted pumpkin seeds
  • Fresh coriander
  • Smoked paprika
  • Crusty bread

Method
 

  1. 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.
  2. Cook onion in butter 8–10 minutes. Add garlic and ginger — 2 minutes.
  3. Add roasted squash and stock. Simmer 5 minutes.
  4. Blend completely smooth — at least 2 minutes.
  5. Return to low heat. Add cream, lime juice, and cayenne. Warm through. Season generously.
  6. Ladle into bowls. Swirl cream. Add seeds, coriander, and paprika. Serve with bread.

Notes

Add honey to the roasting oil — it caramelises with the squash for extra depth.
Roast for 40–45 minutes — longer roasting means more caramelisation and better flavour.
Use coconut cream instead of double cream for an exceptional dairy-free version.
Fresh ginger is always better than dried in this recipe.
Use lime not lemon — it suits the warm spices and squash better.
Freeze before adding cream for up to 3 months.
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