Imed Shili Mary Berry Butternut Squash Soup Recipe is made with butternut squash, onion, carrots, potato, garlic, vegetable stock, olive oil (or butter), salt, pepper, and optional ingredients like ground cumin, fresh parsley, and cream. This comforting and easy butternut squash soup recipe creates a delicious and hearty dinner or lunch that takes about 35 minutes to prepare and can serve up to 4 people.
Mary Berry Butternut Squash Soup Recipe Ingredients
- 1 medium butternut squash (peeled, deseeded, and chopped)
- 1 onion (peeled and chopped)
- 2 medium carrots (peeled and chopped)
- 1 potato (peeled and chopped)
- 1 clove garlic (minced)
- 1 liter vegetable stock (or chicken stock)
- 2 tablespoons olive oil (or butter)
- Salt and pepper (to taste)
- ½ teaspoon ground cumin (optional, for added flavor)
- Fresh parsley (for garnish, optional)
- A splash of cream (optional, for richness)
Mary Berry Butternut Squash Soup Recipe Instructions
- Prepare the Vegetables Heat the olive oil (or butter) in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
- Add the Root Vegetables Add the chopped butternut squash, carrots, and potato to the pot. Stir to coat them in the oil and cook for another 5 minutes, stirring occasionally.
- Cook the Soup Pour in the vegetable stock (or chicken stock) and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Blend the Soup Once the vegetables are tender, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Season the Soup Taste the soup and season with salt, pepper, and ground cumin (if using). For a creamier texture, add a splash of cream and stir to combine.
- Serve Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy your comforting butternut squash soup!
Recipe Tips
- Roast the Butternut Squash First: Roasting the squash before adding it to the soup enhances its natural sweetness and depth of flavor. Simply chop it into chunks, drizzle with olive oil, and roast at 400°F (200°C) for 25-30 minutes before adding it to the soup base.
- Add a Splash of Apple Cider Vinegar: A small splash of apple cider vinegar or lemon juice just before serving can brighten up the flavors and balance the sweetness of the butternut squash.
- Use Homemade Stock: If you have the time, homemade vegetable or chicken stock will bring an extra layer of richness and complexity to the soup. If using store-bought, opt for low-sodium stock to control the salt level.
How To Store Mary Berry Butternut Squash Soup Recipe
Refrigerate: Cool the Mary Berry Butternut Squash Soup completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
Freeze: For longer storage, freeze the soup. Once cooled, pour it into freezer-safe containers or resealable freezer bags, leaving a bit of space for expansion. The soup can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating gently on the stove or in the microwave.
How To Reheat Leftover Mary Berry Butternut Squash Soup Recipe
On The Stovetop: Pour the leftover soup into a pot and reheat over medium heat, stirring occasionally. Heat until the soup is steaming and warmed through, about 5-7 minutes.
In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap, leaving a small vent for steam. Heat on high for 2-3 minutes, stirring halfway through to ensure even reheating.
In The Slow Cooker: Pour the soup into a slow cooker and set it to the “low” setting. Heat for about 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.
What To Serve Mary Berry Butternut Squash Soup Recipe
Mary Berry Butternut Squash Soup Recipe pairs well with crusty bread, garlic butter rolls, Caesar salad, and roasted vegetables. It also can be served alongside grilled cheese sandwiches, herbed croutons, steamed asparagus, and a side of quinoa for better savoring of the meal.
Frequently Asked Questions
Can I use frozen butternut squash instead of fresh?
Yes, you can use frozen butternut squash to save time. It doesn’t need peeling or chopping, but ensure it’s thawed slightly before cooking for even results.
Can I make this soup vegan?
Absolutely! Use vegetable stock instead of chicken stock and skip the cream or replace it with coconut milk or a plant-based alternative for a vegan version.
What can I do if I don’t have an immersion blender?
If you don’t have an immersion blender, transfer the soup in batches to a regular blender. Be sure to let it cool slightly and leave a small vent to release steam while blending.
Try more recipes:
Mary Berry Butternut Squash Soup Recipe
Description
Mary Berry Butternut Squash Soup Recipe is made with butternut squash, onion, carrots, potato, garlic, vegetable stock, olive oil (or butter), salt, pepper, and optional ingredients like ground cumin, fresh parsley, and cream. This comforting and easy butternut squash soup recipe creates a delicious and hearty dinner or lunch that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Vegetables Heat the olive oil (or butter) in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
- Add the Root Vegetables Add the chopped butternut squash, carrots, and potato to the pot. Stir to coat them in the oil and cook for another 5 minutes, stirring occasionally.
- Cook the Soup Pour in the vegetable stock (or chicken stock) and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Blend the Soup Once the vegetables are tender, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Season the Soup Taste the soup and season with salt, pepper, and ground cumin (if using). For a creamier texture, add a splash of cream and stir to combine.
- Serve Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Enjoy your comforting butternut squash soup!
Servings 4
- Amount Per Serving
- Calories 150
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 0.5g3%
- Sodium 600mg25%
- Potassium 800mg23%
- Total Carbohydrate 35g12%
- Dietary Fiber 6g24%
- Sugars 9g
- Protein 3g6%
- Vitamin A 120 IU
- Vitamin C 30 mg
- Calcium 4 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
