Mary Berry's butternut squash soup, first shared in her 2008 cookbook Mary Berry's Stress-Free Kitchen, has been reshared on her website. The recipe offers a simple way to make an autumnal staple that is available all year round.
The former Great British Bake Off judge wrote: "Unlike pumpkin, butternut squash are available all year. Shaped like a large peanut, they have a sweet orange flesh. Roasting them first in the oven means that you don’t have to tackle removing the tough skin, and it fills the kitchen with a delicious aroma."
Ingredients for six servings
- Three small butternut squash, about 1.6kg in total weight
- 25g of butter
- One large onion, roughly chopped
- Two large carrots, roughly chopped
- Two large sticks of celery, sliced
- 1.1-1.3 litres of vegetable or chicken stock
- 2.5cm of root ginger, grated
- One sprig of fresh rosemary or one teaspoon of dried rosemary
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- Around two tablespoons of olive oil
Method
Start by preheating the oven to 200°C/180°Fan/Gas 6. Cut the butternut squash in half lengthwise and scoop out the seeds, discarding them. Arrange the squash, cut side up, in a roasting tin just big enough to hold it in a single layer, and drizzle with olive oil. Season each half with salt, pepper, and nutmeg. Pour 150ml of water around the squash.
Cook in the preheated oven for about an hour and 15 minutes, basting occasionally, until the squash is very tender. Once cooked, allow to cool.
Melt the butter in a large pan, then add the onion, carrot, celery, and grated ginger. Cook for five to 10 minutes, until beginning to soften. Add the stock, rosemary and seasoning.
Bring to the boil, partially cover, and simmer for around 20 minutes, until the vegetables are tender.
When cool enough to handle, scoop the flesh from the squash and add it to the pan. Move the vegetables over to a food processor and blend until smooth.
Mary adds: "If you use a food processor, it is easier to process the vegetables with a little of the liquid, adding the remaining liquid to the processed vegetables to make the soup."
Season to taste and serve hot with crusty bread. If preparing ahead of time, then allow to cook, transfer to a suitable container, cover and keep in the fridge for up to 3 days, reheat thoroughly before eating.
