Mary Berry's Butternut Squash Soup

Mary Berry's Butternut Squash Soup is a delightful and comforting recipe, perfect for those chilly days or as a starter for a more elaborate meal. This recipe, originating from Mary Berry, a renowned British food writer and television presenter, is known for its simplicity and rich flavor profile. It beautifully showcases the sweet and nutty taste of butternut squash, complemented by the warmth of ginger and the savory depth of roasted vegetables.

Ingredients List

• 1.5 kg peeled and deseeded butternut squash, cut into cubes
• 1 large onion, roughly chopped
• 2 medium carrots, peeled and chopped
• 1 red pepper, deseeded and cut into cubes
• 4 tbsp olive oil
• 1 tbsp runny honey (optional)
• 5 cm fresh root ginger, peeled and chopped
• 1.5 liters vegetable stock
• Salt and freshly ground black pepper
• Optional: 100ml cream or milk for added creaminess

Preparation Instructions

1. Preheat your oven to 200°C/180°C fan/Gas 6.
2. Combine squash, onion, carrots, and red pepper with half the olive oil, salt, and pepper in a large roasting tin.
3. Roast for 40-45 minutes until tender and browned. Drizzle honey in the final 5 minutes.
4. In a saucepan, heat the remaining oil, then add ginger. Pour in the stock and bring to a boil.
5. Add the roasted vegetables, season, and blend using a hand blender until smooth.
6. Reheat the soup before serving, and add cream or milk if desired for creaminess.

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in freezer-safe containers for about 3 months.
• Reheating: Gently reheat on the stovetop or in the microwave, stirring occasionally.

Nutritional Information

Per serving, the soup approximately contains:

• Calories: 150
• Total Fat: 8g
• Saturated Fat: 1g
• Sodium: 600mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 2g
• Vitamin A: 300%
• Vitamin C: 50%
• Calcium: 6%
• Iron: 8%

Frequently Asked Questions (FAQ)

• Thickening the Soup: Simmer to reduce liquid or add potato/cream.
• Preparing Squash: Slice in half, scoop out seeds, peel, and cube.
• Making Ahead: Can be prepared up to 3 days in advance or frozen.
• Peeling Squash: Peeling is recommended for better texture and taste.

Conclusion

Mary Berry's Butternut Squash Soup is a testament to how simple ingredients can create a dish full of depth and warmth. Its ease of preparation makes it an excellent choice for both beginners and seasoned cooks. Enjoy it as a standalone meal with crusty bread, as part of a multi-course dinner, or simply savor it as a cozy comfort food. Remember, the recipe is flexible enough to adjust to your personal taste and dietary needs.

Original recipe by Mary Berry.