Butternut squash soup is a winter staple that’s vibrant, nutritious and full of flavour – perfect for a family dinner.
This recipe serves six and can be found in Mary Berry’s cookbook ‘Stress-free Kitchen’.
Sharing it online, the former Great British Bake Off star said: “Unlike pumpkin, butternut squash is 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!”
To make in advance, let the soup cool, then transfer it to an appropriate container, cover it, and store it in the fridge for up to three days.
Method
Preheat the oven to 200°C (180°C fan) or gas mark 6.
Slice the butternut squash in half lengthwise and remove the seeds using a metal spoon, discarding them. Place the squash halves, cut sides facing up, in a roasting pan large enough to fit them in a single layer. Drizzle the squash with olive oil, and season each half with salt, pepper, and freshly grated nutmeg.
Pour 150ml of water around the squash. Roast in the preheated oven for approximately one hour and 15 minutes, basting occasionally until the squash is very soft. Once done, let it cool.
In a large pan, melt the butter and add the chopped onion, grated carrot, celery, and ginger. Cook for five to 10 minutes, stirring occasionally, until the vegetables begin to soften.
Then, pour in the stock, add the rosemary, and season with salt and pepper. Bring the mixture to a boil, then partially cover and let it simmer for about 20 minutes, or until the vegetables are tender.
Once the squash is cool enough to handle, scoop out the flesh and add it to the pan with the other vegetables. Blend everything together in a blender or food processor until smooth.
If you’re using a food processor, it’s helpful to blend the vegetables with some of the liquid first, then stir in the remaining liquid to achieve a smooth consistency.
Adjust the seasoning to taste, then serve the soup hot with a side of crusty bread.
