Mary Berry Butternut Squash Soup Recipe

Mary Berry Butternut Squash Soup Recipe
Yields: 1 Serving Difficulty: Easy

Today, I’m excited to introduce you to another delectable recipe inspired by the iconic British cook and author, Mary Berry – the Mary Berry Butternut Squash Soup. A bowl of this rich, velvety soup perfectly encapsulates the essence of autumn and offers comfort on a crisp day. Butternut squash, with its sweet and nutty flavor, is the star of this dish, and in this recipe, we’ll highlight its natural goodness.

What is Mary Berry Butternut Squash Soup?

Mary Berry Butternut Squash Soup is a creamy, wholesome, and utterly delicious dish inspired by Mary Berry’s penchant for uncomplicated yet delightful recipes. This soup takes the naturally sweet flavors of butternut squash and enhances them with a delicate blend of herbs and spices. Butternut squash isn’t just delicious; it’s packed with vitamins, minerals, and fiber, making it both tasty and nutritious.

Why You Should Try Mary Berry Butternut Squash Soup

Here’s why this Butternut Squash Soup should be on your must-try list:

  • Simplicity at its Best: True to Mary Berry’s style, this recipe is straightforward, requiring minimal prep and basic kitchen tools. Even if you’re new to the kitchen, this soup is manageable.
  • Flavor Profile: The natural sweetness of butternut squash pairs beautifully with the aromatic spices, creating a harmonious taste that lingers.
  • Versatility: This soup can stand alone as a meal or be a sumptuous starter, depending on the occasion.
  • Nutritional Punch: Butternut squash is a powerhouse of nutrients. It’s high in vitamins A and C, making it great for your immune system, especially during the colder months.

Ingredients Needed to Make Mary Berry Butternut Squash Soup:

To whip up this autumnal delight, you will need the following ingredients:

  • 2 tbsp olive oil
  • 1 medium butternut squash, peeled, deseeded, and diced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and chopped
  • 500ml vegetable stock
  • 100ml cream or milk (optional for added creaminess)
  • A pinch of nutmeg, freshly grated
  • Salt and pepper to taste
  • Fresh parsley or thyme for garnish

Instructions to Make Mary Berry Butternut Squash Soup:

Follow this steps, to make this recipe

Step 1: Preparing the Base:

In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté until it turns translucent, ensuring it doesn’t brown. Add the minced garlic and continue sautéing for another minute until aromatic.

Step 2: Incorporating the Vegetables:

Introduce the diced butternut squash and chopped carrot to the pot. Stir them around to ensure they’re coated in the oil and have started to mingle with the onion and garlic. This step is crucial for developing deep flavors.

Step 3: Letting the Flavors Blend:

After ensuring the vegetables are well-coated, pour in the vegetable stock, ensuring it covers the veggies. Allow the mixture to come to a gentle boil. Once boiling, reduce the heat, letting it simmer until the butternut squash and carrot are fork-tender – this usually takes about 20-25 minutes.

Step 4: Seasoning the Soup:

Season the simmering soup with salt and pepper according to your preference. Sprinkle in the freshly grated nutmeg, which complements the butternut squash beautifully, adding depth to the soup’s flavor profile.

Step 5: Blending to Perfection:

Once the vegetables are completely tender, remove the pot from the heat. Using a stick blender, blend the soup directly in the pot until smooth and creamy. If you don’t have a stick blender, you can transfer the soup to a regular blender in batches, being very cautious as the liquid will be hot. Always remember to let it cool slightly before blending to prevent accidents.

Step 6: Final Touch of Creaminess:

Return the pot to low heat. If you’re opting for a creamier texture, now’s the time to stir in the cream or milk. Allow the soup to heat through, but ensure it doesn’t boil if you’re using cream.

Step 7: Garnishing and Serving:

Pour the creamy butternut squash soup into bowls. Garnish with freshly chopped parsley or thyme leaves for a pop of color and added flavor. For an extra touch of sophistication, consider drizzling a bit of cream on top or sprinkling some roasted pumpkin seeds for crunch.

What Do I Serve With Mary Berry Butternut Squash Soup?

This soup shines both as a starter and a main dish. Depending on your mood, you can:

  • Pair it with a crusty bread or a toasted baguette slice, perfect for dipping and scooping up every last drop.
  • Accompany it with a fresh green salad drizzled with a vinaigrette dressing, offering a contrasting texture and lightness.
  • For a heartier meal, consider adding some grilled cheese sandwiches on the side – a delightful combo for sure!

Tips for a Flawless Mary Berry Butternut Squash Soup:

  1. Choosing the Squash: Opt for a butternut squash that feels heavy for its size with matte, unblemished skin.
  2. Consistency: If you prefer a thinner soup, you can adjust the consistency by adding a bit more vegetable stock or water.
  3. Storing: This soup stores wonderfully. Place it in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months. Just reheat gently on the stove or microwave before serving.

Mary Berry Butternut Squash Soup Recipe


Here are some frequently asked questions about Mary Berry Butternut Squash Soup Recipe:

Can I use store-bought pre-cut butternut squash cubes to save time?

Yes, you can use store-bought pre-cut butternut squash cubes. However, keep in mind that roasting time might be reduced since they’re in smaller pieces. Check for tenderness after about 30-40 minutes of roasting.

Is there a vegan alternative to butter in the recipe?

Absolutely! You can substitute butter with olive oil or a vegan butter alternative.

What can I use if I don’t have fresh rosemary on hand?

If you don’t have fresh rosemary, dried rosemary can be used. Typically, you’d use about a third of the amount of dried herb compared to fresh.

The soup is too thick for my liking. How can I adjust it?

You can add more vegetable or chicken stock in small increments until you achieve your desired consistency. Make sure to adjust the seasoning if needed.

Can I freeze the leftover soup?

Yes, the soup freezes well. Let it cool completely, then transfer to freezer-safe containers, leaving some space at the top for expansion. It can be stored for up to 2-3 months. When ready to use, thaw in the refrigerator overnight and reheat gently on the stovetop.

Final Words

Mary Berry’s Butternut Squash Soup is a testament to the delightful symphony of flavors one can achieve with simple ingredients and techniques. Roasting the squash unveils a depth of sweetness, while the addition of ginger and rosemary adds aromatic complexity.

Whether you’re preparing a comforting meal for a chilly evening or looking for an elegant starter for a dinner party, this soup undoubtedly fits the bill. As with all recipes, feel free to tweak it to your liking, and most importantly, enjoy every spoonful. Happy cooking!

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