Mary Berry's butternut squash soup recipe is a delicious and easy autumnal staple. First published in her 2008 cookbook, Mary Berry's Stress-Free Kitchen, the recipe has subsequently been featured on her website.
The former Great British Bake Off judge explained: "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," she added.
Ingredients for Six Servings
To serve six, you will need three small butternut squash (about 1.6kg in total), 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, and around two tablespoons of olive oil.
Step-by-Step Method
Begin by heating the oven to 200°C/180°Fan/Gas 6. Slice the butternut squash lengthwise down the middle and remove the seeds, throwing them away. Place the squash halves, cut side facing upwards, in a roasting tin just large enough to accommodate them in one layer, and coat with olive oil. Season both halves with salt, pepper, and nutmeg. Add 150ml of water around the squash.
Roast in the heated oven for approximately an hour and 15 minutes, basting from time to time, until the squash becomes very soft. After cooking, leave to cool.
Finishing and Serving the Soup
Heat the butter in a large saucepan, then add the onion, carrot, celery, and grated ginger. Sauté for five to 10 minutes, until starting to soften. Add the stock, rosemary and seasoning. Bring to a boil, cover partially, and simmer for roughly 20 minutes, until the vegetables are soft. Once the squash is cool enough to handle, scoop out the flesh and add it to the pan.
Transfer the vegetables to a food processor and blitz 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."
Add seasoning to taste and serve piping hot alongside some crusty bread. If making in advance, allow to cool, then transfer to an appropriate container, cover and refrigerate for up to three days, ensuring it is thoroughly reheated before serving.
