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mary berry roasted butternut squash soup

Butternut Squash Soup

Mary Berry roasted butternut squash soup is a velvety autumn classic made by roasting butternut squash until caramelized, then blending it with aromatics and stock into a smooth, creamy soup. The roasting process intensifies the squash's natural sweetness and creates rich, complex flavors perfect for cozy fall and winter meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Course: Soup
Cuisine: British
Calories: 200
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.