Roasted butternut squash soup

This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. This easy recipe combines sweet, caramelized squash with aromatic spices for a comforting, healthy dish perfect for any season. Serve it with crusty bread for a delightful meal!

For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan.

Mary Berry recipes
From Mary Berry’s Foolproof Cooking

Ingredients

• 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip)
• 1 large onion, roughly chopped
• 2 medium carrots, peeled and chopped
• 1 red pepper, deseeded and cut into cubes
• 4 tbsp olive oil
• 1 tbsp clear honey
• 5cm/2in piece fresh root ginger, peeled and chopped
• 1.5 litres/2½ pints vegetable stock
• salt and freshly ground black pepper

Method

1. Preheat the Oven: Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 6.
2. Prepare the Vegetables: In a large resealable freezer bag, combine the prepared butternut squash, onion, carrots, and red pepper. Add half of the oil, along with salt and pepper. Seal the bag and toss the contents until the vegetables are evenly coated.
3. Roast the Vegetables: Pour the coated vegetables into a large roasting tin, spreading them out into a single layer. Roast in the preheated oven for 40–45 minutes, or until the vegetables are tender and lightly browned. About 5 minutes before the cooking time is up, drizzle the honey over the vegetables.
4. Cook the Soup Base: In a large, deep-sided saucepan, heat the remaining oil over medium heat. Once the oil is hot, add the ginger and sauté for about 1 minute until fragrant.
5. Add Stock and Vegetables: Pour in the stock and bring the mixture to a boil. Stir in the roasted vegetables, then season with additional salt and pepper to taste.
6. Blend the Soup: Remove the saucepan from the heat. Using a hand blender, blend the mixture until smooth.
7. Heat and Serve: Return the saucepan to the heat to warm the soup through. Serve hot, accompanied by crusty bread.

Recipe Tips

• If covered and chilled in the fridge, this dish can be made up to 3 days ahead.
• If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months.
• Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. If you grow your own, use young butternut squash as they are easier to peel.
• Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup.