I am such a big Mary Berry fan. I just love her recipes and this butternut squash recipe is delicious! It is a nice hearty soup and goes well with a nice crusty bread. I sometimes like to top my soup with some roasted seeds, like pumpkin or sunflower seeds or even roasted pine nuts. Give it a try! I am sure this recipe will not disappoint.
You can find the original recipe here: https://www.bbc.co.uk/food/recipes/roasted_butternut_squash_10281
Butternut Squash Soup
Ingredients (serves 8):
- 1.5 kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes
- 1 large onion, roughly chopped
- 1-2 medium carrots, peeled and chopped
- 1 red pepper, deseeded and cut into cubes
- 4 tbsp olive oil
- 5 cm/2 in piece fresh root ginger, peeled and chopped
- 1.5 litres/2½ pints vegetable stock
- salt and freshly ground black pepper
Instructions:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Tip the prepared squash into a large, resealable freezer bag with the onion, carrots, and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
- Roast in the oven for 40–45 minutes, or until tender and tinged brown.
- Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper to taste.
- Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through.
- Serve hot with crusty bread.
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