Lucy M. Mary Berry roasted butternut squash soup is a classic autumn recipe that combines simplicity with elegance. This straightforward method involves roasting butternut squash to intensify its natural sweetness before blending it into a smooth, creamy soup.
The roasting process caramelizes the squash’s sugars, creating deep, complex flavors that far surpass boiled or steamed versions. Ready in about an hour with minimal hands-on time, this soup works beautifully for weeknight dinners, holiday gatherings, or meal prep.
It’s naturally vegetarian, packed with vitamins and fiber, and delivers restaurant-quality results with everyday ingredients. Whether you’re an experienced cook or just starting out, Mary Berry’s trusted technique ensures perfect results every time.
Why You’ll Love this Butternut Squash Soup
Some soups just know how to capture a season, and butternut squash soup holds all of autumn in its golden depths. You don’t need special skills or secret knowledge to create this kind of comfort. The squash roasts until it surrenders its sweetness, carrots and celery join in with their gentle flavor, and together they become something silky and beautiful.
A whisper of nutmeg weaves through every spoonful, bringing that warmth we all crave when leaves start falling. There’s a particular joy in ladling homemade soup into bowls and setting out warm, crusty bread. The aroma fills your kitchen like an invitation. This meal doesn’t just feed you. It wraps around your heart and reminds you that simple things can bring the deepest happiness.
Love cozy autumn recipes? Our Spiced Meatballs are another warming dish that’s perfect for fall and winter, offering bold flavors that complement lighter soups beautifully.
What Ingredients are in Butternut Squash Soup?
Creating a butternut squash soup requires a carefully selected collection of fresh produce, pantry staples, and aromatics that work together to build layers of flavor. The foundation of this recipe relies on quality ingredients that are readily available year-round, though they shine brightest during the autumn months. Each component serves a specific purpose—from the star ingredient that gives the soup its name and silky texture, to the supporting vegetables that add depth and subtle sweetness to every spoonful.
Ingredients:
- 3 small butternut squash (approximately 3½ lb / 1.7 kg total weight)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large onion, coarsely chopped
- 2 large carrots, coarsely chopped
- 2 large celery stalks, coarsely chopped
- 5–5½ cups vegetable stock
- Grated nutmeg
- Salt and black pepper
- Crusty bread for serving
Should Butternut Squash Be Roasted for Soup?
Absolutely! Roasting butternut squash before making soup is a game changer that elevates flavor dramatically. When you roast squash, the high heat caramelizes its natural sugars, creating deep, sweet, nutty flavors that boiling or steaming simply cannot achieve.
The edges turn golden and slightly crispy, adding complexity to your final soup. Roasting also concentrates the squash’s flavor by evaporating excess moisture, resulting in a richer, more intense taste. While boiling is faster, roasted squash delivers restaurant-quality depth and sweetness that makes your soup truly special. The extra time is absolutely worth it for the incredible difference in flavor and overall deliciousness.
How to Make Mary Berry Butternut Squash Soup
- Begin by preheating your oven to 400°F (200°C) and preparing the butternut squash. Cut each of the 3 small butternut squash (about 3½ lb / 1.7 kg total weight) lengthwise in half, then scoop out and discard the seeds and stringy fibers.
- Arrange the squash halves cut-side up in a roasting pan just large enough to hold them in a single layer. Drizzle 2 tbsp of olive oil over the flesh of the squash and season generously with grated nutmeg, salt, and black pepper.
- Pour ⅔ cup of cold water into the pan around the squash, then roast in the oven for about 1 hour until the flesh is tender and easily pierced with a fork. Remove from the oven and set aside until cool enough to handle.
- While the squash roasts, prepare the aromatic vegetable base. Melt 2 tbsp of butter in a large saucepan over high heat and add the chopped vegetables—1 large onion, 2 large carrots, and 2 large celery stalks—all coarsely chopped.
- Cook for a few minutes until the vegetables are lightly colored, stirring constantly to prevent browning. Pour in 5–5½ cups of vegetable stock and bring the mixture to a simmer.
- Once the roasted squash has cooled, scoop the tender flesh from the skin and add it to the saucepan with the vegetable stock and aromatics.
- Simmer everything together until fully combined and heated through, then blend the soup using an immersion blender or regular blender in batches until you reach your desired consistency—smooth and velvety or slightly chunky, depending on preference. Season to taste with additional salt, pepper, and nutmeg. Serve hot with crusty bread on the side.
Butternut Squash Soup
Ingredients
Method
- Begin by preheating your oven to 400°F (200°C) and preparing the butternut squash. Cut each of the 3 small butternut squash (about 3½ lb / 1.7 kg total weight) lengthwise in half, then scoop out and discard the seeds and stringy fibers.
- Arrange the squash halves cut-side up in a roasting pan just large enough to hold them in a single layer. Drizzle 2 tbsp of olive oil over the flesh of the squash and season generously with grated nutmeg, salt, and black pepper.
- Pour ⅔ cup of cold water into the pan around the squash, then roast in the oven for about 1 hour until the flesh is tender and easily pierced with a fork. Remove from the oven and set aside until cool enough to handle.
- While the squash roasts, prepare the aromatic vegetable base. Melt 2 tbsp of butter in a large saucepan over high heat and add the chopped vegetables—1 large onion, 2 large carrots, and 2 large celery stalks—all coarsely chopped.
- Cook for a few minutes until the vegetables are lightly colored, stirring constantly to prevent browning. Pour in 5–5½ cups of vegetable stock and bring the mixture to a simmer.
- Once the roasted squash has cooled, scoop the tender flesh from the skin and add it to the saucepan with the vegetable stock and aromatics.
- Simmer everything together until fully combined and heated through, then blend the soup using an immersion blender or regular blender in batches until you reach your desired consistency—smooth and velvety or slightly chunky, depending on preference. Season to taste with additional salt, pepper, and nutmeg. Serve hot with crusty bread on the side.
Notes
Should Butternut Squash Be Roasted for Soup?
Absolutely! Roasting butternut squash before making soup is a game changer that elevates flavor dramatically. When you roast squash, the high heat caramelizes its natural sugars, creating deep, sweet, nutty flavors that boiling or steaming simply cannot achieve. The edges turn golden and slightly crispy, adding complexity to your final soup. Roasting also concentrates the squash’s flavor by evaporating excess moisture, resulting in a richer, more intense taste. While boiling is faster, roasted squash delivers restaurant-quality depth and sweetness that makes your soup truly special. The extra time is absolutely worth it for the incredible difference in flavor and overall deliciousness.Butternut Squash Soup Substitutions and Variations
What if you don’t have butternut squash on hand, or you’re just tired of the same soup every time you make it? I’d swap in acorn squash or pumpkin—they’ve got similar sweetness and texture.
Want creamier results? I’d add coconut milk or heavy cream instead of relying solely on stock. For a protein boost, I’d stir in white beans or lentils. Spice things up with cayenne pepper or fresh ginger if plain nutmeg feels boring.
You could even roast your veggies first for deeper, caramelized flavors. Skip the carrots and celery if allergies are an issue; just increase your stock slightly. The beauty here? This soup’s forgiving enough that you can honestly experiment without ruining anything.
What to Serve with Butternut Squash Soup
Since butternut squash soup‘s got that naturally sweet, velvety thing going on, you’ll want side dishes that either complement or contrast those flavors. I’d reach for crusty bread first—it’s basically made for soaking up every last spoonful.
Crispy sage leaves? They add a peppery kick that cuts through the richness beautifully. Consider a simple green salad with a tangy vinaigrette to balance the soup’s creaminess. Roasted chickpeas bring unexpected crunch and earthiness.
If you’re feeling fancy, crumbled goat cheese or crispy pancetta bits scattered on top transform the whole experience. Even toasted pumpkin seeds work wonders. The key’s finding something that either echoes the soup’s warmth or jolts your palate awake.
Final Thoughts
Making butternut squash soup doesn’t require fancy culinary degrees or expensive equipment—just a sharp knife, a pot, and maybe a blender if you’re aiming for that silky texture. I find this recipe genuinely accessible, whether you’re a confident cook or someone still figuring out the basics. The beauty lies in its simplicity: roast your squash, sauté your aromatics, simmer everything together, and you’ve got comfort in a bowl. No stress about precision or perfection. If your soup turns out thicker than expected, add more stock. Too thin? Simmer longer. The butternut squash adapts beautifully to what you’ve got. That’s what makes this soup so forgiving and reliable for cozy autumn nights.
