Mary Berry Butternut Squash Soup Recipe

This Mary Berry-inspired butternut squash soup is everything I want from a cosy bowl: silky-smooth, gently sweet, and beautifully savoury with a little warmth from nutmeg and black pepper. Roasting the squash deepens the flavour and gives the soup a richer, rounder taste than boiling alone. It is an easy, beginner-friendly recipe with simple steps and everyday ingredients. Total time is about 55 minutes, and most of that is hands-off while the squash roasts.

Ingredients

For the roasted squash

• 1 large butternut squash (about 1.2–1.4kg), peeled, deseeded, and cut into 2–3cm cubes
• 2 tbsp olive oil
• 1 tsp fine salt
• 1/2 tsp freshly ground black pepper

For the soup

• 30g unsalted butter
• 1 large onion, finely chopped
• 1 medium carrot, peeled and diced
• 2 garlic cloves, crushed or finely grated
• 1.2 litres vegetable stock, hot
• 1/4 tsp ground nutmeg
• 120ml double cream (or single cream for a lighter finish)
• 1 tbsp lemon juice (optional, to brighten the flavour)

To serve (optional)

• Pumpkin seeds
• Extra black pepper
• Crusty bread or warm rolls

How to Make Mary Berry Butternut Squash Soup Recipe

Oven preparation

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the squash roasts evenly and caramelises rather than steams.
• Roast the squash: Tip the cubed butternut squash onto a large baking tray. Drizzle over the olive oil, sprinkle with salt and pepper, then toss well. Spread into a single layer and roast for 30 to 35 minutes, turning once halfway, until completely tender and lightly golden at the edges.

Mixing and simmering

• Soften the base: While the squash roasts, melt the butter in a large saucepan over medium-low heat. Add the onion and carrot and cook for about 10 minutes, stirring occasionally, until soft and sweet-smelling.
• Add the garlic: Stir in the garlic and cook for 1 minute, just until fragrant. Keep the heat gentle so it does not catch and turn bitter.
• Add stock and squash: Tip in the roasted squash, then pour in the hot vegetable stock. Bring to a gentle simmer and cook for 10 minutes so everything softens into the stock.

Blending, cooling, and assembling

• Blend until silky: Take the pan off the heat. Blend the soup until very smooth using a stick blender, or carefully transfer to a jug blender in batches. If using a blender, vent the lid and start on low to avoid splashes.
• Finish the flavour: Stir in the nutmeg and cream. Warm gently for 2 to 3 minutes, without boiling, then taste and adjust salt and pepper. Add the lemon juice if you want a fresher, brighter finish.
• Cool (if storing) and serve: If you are not serving straight away, cool the soup quickly by pouring it into a clean bowl and stirring occasionally. Serve hot, topped with pumpkin seeds and a crack of black pepper.

Tips

How do I get a deeper, sweeter squash flavour?

Roast the squash until you see a little caramelisation at the edges. If you pull it too early, the soup tastes flatter and more watery. Use a wide tray and avoid overcrowding so it roasts rather than steams.

Why is my butternut squash soup grainy instead of smooth?

It usually needs more blending, or the vegetables were not fully tender. Roast the squash until a knife slides in easily, simmer long enough for the carrot to soften, then blend for a full minute or two for that velvety texture.

How can I stop the soup from tasting bland?

Season in layers. Salt the squash before roasting, then taste again after blending. A pinch of nutmeg and a small squeeze of lemon at the end lifts the flavour beautifully.

Can I make it creamy without using cream?

Yes. Swap the cream for milk, a spoonful of crème fraîche, or leave it out entirely and blend in a small boiled potato for natural creaminess.

Serving Suggestions

• With thick slices of buttered sourdough or a warm baguette
• Topped with toasted pumpkin seeds and a swirl of cream
• Alongside a simple cheese toastie for an easy lunch
• As a starter for a roast dinner or Sunday lunch

Storage

Room temperature

Cool the soup quickly, then do not leave it out for more than 2 hours. Soup is best stored chilled for food safety.

Refrigerator

Store in an airtight container for up to 4 days. Reheat gently on the hob until piping hot, stirring often. If the soup thickens, add a splash of stock or water.

Freezing

Freeze for up to 3 months. For the best texture, freeze the soup before adding the cream, then stir the cream in after reheating. Defrost overnight in the fridge and reheat until fully hot.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 23 g
• Protein: 3 g
• Fat: 14 g
• Saturated Fat: 7 g
• Sodium: 520 mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients, brands, and portion sizes.

FAQs

Mary Berry Butternut Squash Soup Recipe

Recipe by Milli RoseCourse: Soup, StarterCuisine: BritishDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Calories

220

kcal

55

minutes

A silky, comforting roasted butternut squash soup with onion, garlic, vegetable stock, and a swirl of cream. Easy, warming, and perfect for autumn and winter lunches.

Ingredients

• 1 large butternut squash (about 1.2–1.4kg), peeled, deseeded, and cut into 2–3cm cubes

• 2 tbsp olive oil

• 1 tsp fine salt (plus more to taste)

• 1/2 tsp freshly ground black pepper

• 1 large onion, finely chopped

• 2 garlic cloves, crushed or finely grated

• 1 medium carrot, peeled and diced

• 30g unsalted butter

• 1.2 litres vegetable stock (hot)

• 1/4 tsp ground nutmeg

• 120ml double cream (or single cream for a lighter finish)

• 1 tbsp lemon juice (optional, to brighten)

• Pumpkin seeds, to serve (optional)

• Crusty bread, to serve (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Toss the butternut squash with olive oil, salt, and pepper. Roast for 30–35 minutes until tender and lightly caramelised.
• Meanwhile, melt butter in a large pan. Add onion and carrot and cook gently for 10 minutes until softened. Stir in garlic for 1 minute.
• Add roasted squash and hot vegetable stock. Simmer for 10 minutes.
• Blend until completely smooth. Stir in nutmeg and cream. Add lemon juice if using, then season to taste.
• Serve hot with pumpkin seeds and crusty bread if you like.

Notes

• Roasting the squash gives the soup a deeper flavour and natural sweetness.
• Blend well for a truly silky texture, then warm gently after adding cream.
• Freeze without the cream for best texture, then add cream after reheating.