Butternut squash soup is upon us, so this method will come in handy for those looking to elevate this autumnal dish. In her series Mary Berry’s Foolproof Cooking, the culinary star explained that roasting the squash instead of boiling it can enhance the flavour without the need for extra seasoning or double cream.
Sharing this recipe for eight, BBC Food stated: “This easy butternut squash soup recipe is flavoured with red pepper and ginger and then blended until silky smooth. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the vegetables to make a rich-tasting soup without any added dairy.”
How to make homemade butternut squash soup
Ingredients
- 1.5kg peeled and deseeded butternut squash, cut into 3cm/1¼in cubes
- One large onion, roughly chopped
- Two medium carrots, peeled and chopped
- One red pepper, deseeded and cut into cubes
- Four tbsp olive oil
- One tbsp clear honey (optional)
- 5cm piece fresh root ginger, peeled and chopped
- 1.5 litres/2½ pints vegetable stock
- Salt and freshly ground black pepper
Method
Preheat the oven to 200C (or 180C for fan ovens) / Gas Mark six and allow it to come up to temperature.
Place the chopped squash into a spacious mixing bowl or a large, sealable freezer bag. Add the sliced onion, chopped carrots, and diced red pepper, followed by half of the oil. Season generously with salt and pepper, then mix thoroughly to ensure all the vegetables are well coated. Transfer the mixture to a roomy roasting tray, arranging everything in a single, even layer.
Roast the vegetables for 40 to 45 minutes, or until they are soft and slightly caramelised at the edges. If you intend to include honey, drizzle it over the vegetables approximately five minutes before the roasting time is complete.
Meanwhile, set a large, deep pan over medium heat. Once hot, pour in the remaining oil and add the grated ginger, frying it briefly for about a minute. Add the stock to the pan and bring to a vigorous simmer. Stir in the roasted vegetables and adjust the seasoning with additional salt and pepper if needed.
Take the pan off the hob and purée the contents using a stick blender until completely smooth. Return the soup to the heat, warm it through, and serve hot, ideally with crusty bread on the side.
