Mary Berry Butternut Squash Soup Recipe

Roasted butternut squash and warming nutmeg elevate this Mary Berry butternut squash soup to a silky, autumnal favorite you’ll always want at the heart of your Sunday lunch table. It’s delicious with crusty sourdough bread, toasted pumpkin seeds, a swirl of double cream, a crisp apple salad; in fact most things.

Mary Berry Butternut Squash Soup Recipe Ingredients

• 3 small butternut squash (about 1.7 kg / 3 1/2 lb total weight)
• 2 tablespoons olive oil
• Grated nutmeg, to taste
• 30 g (1 oz) butter
• 1 large onion, roughly chopped
• 2 large carrots, roughly chopped
• 2 large celery stalks, roughly chopped
• 1.2–1.3 litres (2–2 1/4 pints) vegetable stock
• Salt and freshly ground black pepper
• Crusty bread, for serving

How To Make Mary Berry Butternut Squash Soup Recipe

1. Roast the squash: Preheat your oven to 200°C (180°C fan / Gas Mark 6). Cut each butternut squash in half lengthwise and use a spoon to scoop out and discard the seeds and stringy fibers. Arrange the halves cut-side up in a large roasting tin. Drizzle the flesh with olive oil and season generously with grated nutmeg, salt, and pepper. Pour 150 ml (1/4 pint) of cold water into the bottom of the tin to create steam, then roast for about 1 hour until the squash is completely tender. Set aside to cool slightly.
2. Sauté the vegetable base: While the squash is roasting, melt the butter in a large saucepan over a high heat. Add the chopped onion, carrots, and celery. Cook for a few minutes, stirring constantly, until the vegetables are lightly colored and starting to soften. This high-heat sauté helps develop a sweet, caramelized base for the soup.
3. Simmer the broth: Pour the vegetable stock into the pan and season with salt and pepper. Bring the mixture to a boil, then reduce the heat, cover with a lid, and simmer gently for about 20 minutes, or until the carrots and celery are perfectly tender.
4. Combine and purée: Once the roasted squash is cool enough to handle, use a large spoon to scoop the soft orange flesh from the skins directly into the saucepan with the other vegetables. Use a food processor or a high-speed blender to purée the soup in batches until it is completely smooth and velvety. If the soup feels too thick, stir in a little extra stock.
5. Reheat and season: Return the smooth soup to the rinsed-out pan. Reheat it gently over a medium-low flame, stirring occasionally. Give it a final taste test and adjust the seasoning—add an extra pinch of nutmeg if you want to emphasize the warming, spicy notes.
6. Serve: Ladle the hot soup into warmed bowls and serve immediately with thick slices of crusty bread for dipping.

Recipe Tips

• The Steam Secret: Adding water to the roasting tin is a classic Mary Berry trick. The steam prevents the edges of the squash from drying out or becoming leathery, ensuring the flesh stays succulent and easy to blend.
• Choosing Squash: Smaller butternut squashes are often sweeter and have a deeper orange color than very large ones. Look for squash that feels heavy for its size with a matte, unblemished skin.
• Mince the Mirepoix: While the recipe calls for roughly chopped vegetables, cutting the carrots and celery into smaller, even pieces ensures they cook through at the same rate as the onions during the 20-minute simmer.
• Nutmeg Intensity: Freshly grated nutmeg is much more potent and fragrant than the pre-ground version. Grate it directly over the squash before roasting to let the oils infuse into the flesh.

What To Serve With Mary Berry Butternut Squash Soup Recipe?

This Mary Berry Butternut Squash Soup Recipe is a rich, savory meal that needs a fresh or crunchy pairing! A thick slice of Toasted Sourdough with Salted Butter is the classic choice for a satisfying lunch. For a lighter touch, a handful of Roasted Pumpkin Seeds (Pepitas) scattered over the top adds a lovely nutty crunch that pairs perfectly with the smooth squash! A side of Crisp Apple and Walnut Salad or a glass of Chilled Apple Cider pairs wonderfully with the sweet, nutmeg-infused flavors.

How To Store Mary Berry Butternut Squash Soup Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The flavor often deepens and becomes even more delicious after a night of resting.
• Reheat: Warm gently on the stovetop over low heat. If the soup has thickened too much in the fridge, add a small splash of vegetable stock or water to restore the consistency.
• Freeze: This soup freezes exceptionally well for up to 3 months. Thaw in the refrigerator overnight before reheating. Because it doesn’t contain cream, the texture remains stable during the freezing process.

Mary Berry Butternut Squash Soup Recipe Nutrition Facts

• Calories: 215 kcal (per serving)
• Total Fat: 9 g
• Saturated Fat: 4 g
• Cholesterol: 15 mg
• Sodium: 520 mg
• Total Carbohydrates: 32 g
• Protein: 4 g
• Fiber: 6 g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Mary Berry Butternut Squash Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Calories

215

kcal

A deeply flavorful and silky soup made with oven-roasted butternut squash, nutmeg, and a rich vegetable broth.

Ingredients

• 3 small butternut squash

• 1.2 L vegetable stock

• 1 onion, 2 carrots, 2 celery stalks

• 30 g butter & 2 tbsp olive oil

• Nutmeg, salt, and pepper

Directions

• Halve squash, remove seeds, season with oil and nutmeg, and roast at 200°C for 1 hour with 150ml water in the tin.
• Sauté chopped onion, carrots, and celery in butter until lightly colored.
• Add stock, simmer for 20 minutes until tender.
• Scoop roasted squash into the pot; purée until smooth.
• Reheat, season to taste, and serve hot with bread.

Notes

• Roasting the squash develops a much deeper flavor than boiling it.
• Use a stick blender for a quick and easy clean-up.
• This is a high-fiber, low-fat meal perfect for batch cooking.