The Coziest Butternut Squash Soup Recipe for Autumn Comfort

Crafting a delightful butternut squash soup transports you to cozy autumn kitchens with minimal effort.

Crisp winds whisper through golden leaves outside while warmth bubbles gently in your pot.

Smooth, velvety textures promise comfort in every spoonful of this seasonal classic.

Minimal ingredients blend seamlessly to create a rich, creamy experience that feels both elegant and rustic.

Nutrition meets indulgence as vibrant orange hues hint at the soup’s wholesome character.

Simple techniques transform humble vegetables into a luxurious meal that satisfies deeply.

You’ll savor each spoonful and feel nourished from the inside out.

Why Mary Berry Butternut Squash Soup Is So Comforting

• Boost Nutrition: Packed with vitamin-rich butternut squash, this soup delivers a powerful health punch, supporting immune function and providing essential nutrients in every spoonful.
• Simplify Cooking: The straightforward roasting and blending technique makes this recipe accessible for cooks of all skill levels, requiring minimal kitchen expertise to create a restaurant-quality dish.
• Customize Flavors: Flexible ingredient options like adding honey or adjusting spices allow personal creativity, making the soup adaptable to individual taste preferences and dietary needs.
• Comfort in a Bowl: Warm, creamy, and deeply satisfying, this soup offers a comforting meal perfect for chilly evenings or when craving something nourishing and soul-warming.

Ingredients Needed For Mary Berry Butternut Squash Soup

• Butternut Squash: A sweet and creamy winter squash that provides the foundational flavor and texture for the soup.
• Vegetables: Enhance the depth and complexity of the soup's overall taste profile.

• Ginger: Adds a warm, spicy note that complements the sweetness of the butternut squash.
• Salt, Pepper: Essential seasonings that balance and elevate the soup's flavor.
• Honey: Provides a subtle sweetness that caramelizes during roasting.

• Stock: Creates the liquid foundation of the soup, adding richness and additional flavor depth.
• Oil: Helps roast the vegetables and prevents sticking during cooking.

Steps To Make Mary Berry Butternut Squash Soup

Step 1: Warm Up The Oven

Crank your oven to a toasty 200°C (180°C for fan-assisted ovens). This high temperature will help caramelize and bring out the rich flavors of your butternut squash.

Step 2: Prepare Roasting Ingredients

• Olive oil
• Salt
• Black pepper

Make sure each piece is evenly coated for maximum flavor development.

Step 3: Roast To Perfection

Spread the seasoned squash on a baking sheet and roast for 40-45 minutes. If you want a touch of sweetness, drizzle honey over the squash during the last 5 minutes of roasting.

Step 4: Awaken The Aromatics

In a large pot, heat the remaining olive oil and sauté fresh ginger for about one minute. This will release its warm, spicy fragrance and create a flavor foundation for your soup.

Step 5: Build The Soup Base

Pour in vegetable or chicken stock and bring the liquid to a rolling boil. Add the beautifully roasted squash pieces to the pot.

Step 6: Blend And Serve

Use an immersion blender or standard blender to transform the mixture into a silky smooth soup. Taste and adjust seasoning as needed. Warm the soup through before ladling into bowls and enjoying.

Top Tips For Mary Berry Butternut Squash Soup

• Roast for Maximum Flavor: Caramelize the butternut squash and vegetables thoroughly to develop deep, rich flavors by ensuring they're evenly coated with oil and have space between them on the baking tray.
• Balance Sweetness Wisely: Add honey sparingly during the last 10 minutes of roasting to prevent burning and create a subtle caramelized note without overwhelming the soup's natural taste.
• Blend for Silky Texture: Use an immersion blender or high-powered blender to achieve a perfectly smooth consistency, removing any stringy bits for a luxurious, velvety soup.
• Adjust Liquid Consistency: Control the soup's thickness by gradually adding stock during blending, allowing you to create a soup that's either light and brothy or thick and creamy.

Tasty Variations Of Mary Berry Butternut Squash Soup

• Vegan Creamy Coconut Soup: Replace stock with coconut milk, add turmeric for warmth and color, use maple syrup instead of honey.
• Spicy Pumpkin Alternative: Swap butternut squash with roasted pumpkin, add cayenne pepper, incorporate red chili flakes for extra heat.
• Protein-Packed Version: Stir in cooked quinoa after blending, top with roasted pumpkin seeds, include white beans for additional protein content.
• Low-Carb Cauliflower Swap: Use roasted cauliflower instead of butternut squash, reduce stock quantity, enhance with herbs like thyme and rosemary.

Best Pairings With Mary Berry Butternut Squash Soup

• Pair Ginger-Spiced Warmth with Crisp White Wine: Sauvignon Blanc complements the soup's sweet and spicy notes, cutting through the creamy texture with its bright acidity.
• Enhance Roasted Flavor with Crusty Sourdough: Toasted artisan bread provides a perfect crunchy contrast to the smooth butternut squash soup, ideal for dipping and soaking up rich flavors.
• Match Butternut's Sweetness with Aged Gouda: Sprinkle sharp, nutty aged Gouda cheese on top to add depth and a salty counterpoint to the soup's natural sweetness.
• Create Herb-Infused Garnish with Fresh Thyme: Scatter delicate thyme leaves over the soup to introduce a subtle, earthy aroma that elevates the roasted vegetable undertones.

How To Keep Mary Berry Butternut Squash Soup Fresh

• Store soup in an airtight container for up to 4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months. Label with date and contents.
• Transfer soup to a microwave-safe bowl. Heat in 1-minute intervals, stirring between each, until steaming hot and thoroughly warmed.
• Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally. Add a splash of stock or water if soup seems too thick, ensuring even heating.

FAQs About Mary Berry Butternut Squash Soup

• What are the key ingredients for this butternut squash soup?

The main ingredients are butternut squash, ginger, stock, and optional honey for sweetness.

• Can I make this soup without roasting the vegetables?

Roasting brings out deeper, richer flavors in the vegetables, so it’s recommended for the best taste and texture.

• Is this soup suitable for vegetarians?

Yes, the recipe can be easily made vegetarian by using vegetable stock instead of chicken stock.

• How can I add more protein to this soup?

Consider topping with roasted pumpkin seeds, adding a dollop of Greek yogurt, or stirring in cooked white beans for extra protein.

Butternut Squash Soup Recipe

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4.8 from 13 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Warm butternut squash soup brings comfort from autumn’s first whispers, blending rich seasonal flavors with creamy smoothness. Hearty ingredients and simple techniques combine, offering soul-satisfying nourishment you’ll crave through chilly evenings.

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Ingredients

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Main Ingredients:

• 1.5 kg (3 lb 5 oz) butternut squash, peeled and deseeded, cut into cubes
• 1.5 liters (2.5 pints) vegetable stock
• 1 large onion, roughly chopped
• 2 medium carrots, peeled and chopped

Supplementary Ingredients:

• 1 red pepper, deseeded and cut into cubes
• 4 tablespoons olive oil
• 5 centimeters (2 inches) fresh root ginger, peeled and chopped

Seasoning:

• 1 tablespoon clear honey (optional)
• salt
• freshly ground black pepper

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Instructions

1. Preheat the oven to a high temperature, preparing it for roasting the vegetables to enhance their natural sweetness and develop deep, caramelized flavors.
2. Drizzle the butternut squash and accompanying vegetables with olive oil, then generously season with salt and pepper, ensuring an even coating that will promote uniform roasting.
3. Spread the prepared vegetables on a baking tray, arranging them in a single layer to allow proper heat circulation and optimal caramelization during roasting.
4. Roast the vegetables for approximately 40-45 minutes, creating a golden-brown exterior and tender interior. If desired, drizzle honey during the final 10 minutes to introduce a subtle sweetness.
5. In a large pot, warm the remaining olive oil and introduce freshly grated ginger, sautéing for a brief moment to release its aromatic oils and enhance the soup’s flavor profile.
6. Pour the vegetable stock into the pot, bringing the liquid to a gentle boil and creating a flavorful base for the soup.
7. Transfer the roasted vegetables into the simmering stock, allowing them to infuse the liquid with their concentrated, caramelized essence.
8. Use an immersion blender or standard blender to puree the mixture until completely smooth, creating a velvety texture with no vegetable chunks.
9. Taste and adjust the seasoning, adding additional salt and pepper as needed to balance the soup’s flavors.
10. Warm the soup gently before serving, ensuring it reaches a comfortable eating temperature without further cooking.

Notes

• Customize sweetness by adjusting honey amount or using alternative sweeteners like maple syrup for a different flavor profile.
• Enhance nutritional value by adding protein-rich ingredients like cooked quinoa or roasted chickpeas as a topping.
• Achieve silky smooth texture by straining blended soup through a fine-mesh sieve for extra refinement.
• Transform into a vegan version by substituting vegetable stock and using plant-based oil for roasting.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 130 kcal
• Sugar: 6 g
• Sodium: 320 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 0 mg