As the first weekend of September arrives, it signals the return of soup season for those who relish cozy recipes. With schools reopening and leaves turning golden as temperatures drop, one thing is certain – it’s time for soup. The arrival of the first weekend in September will be a cause for celebration among those who enjoy comforting recipes. There’s nothing more delightful than savouring a hot bowl of soup after a brisk walk, and Mary Berry’s recipe is an excellent choice.
Featured on her show *Foolproof Cooking*, the expert demonstrates how to prepare a deliciously smooth butternut squash soup. Mary reveals a hands-off method to enhance the flavor – roasting the squash first. Her recipe, found in her book *Mary Berry’s Foolproof Cooking*, details how to elevate this simple yet perfect soup.
As reported by the BBC, the dairy-free recipe includes red pepper and ginger for added warmth. The site describes the recipe as “deliciously smooth”, noting that “Roasting the squash, rather than boiling it in a pan, really brings out the flavor in the soup.” If you’re pondering what to serve with it, a loaf of crusty bread and butter is always a winner. For something extra special, Mary prepares indulgent cheese and parma ham twists to accompany the soup.
Mary Berry’s Foolproof Butternut Squash Soup
Ingredients:
* 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/11⁄4in cubes
* 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 (optional)
* 5cm/2in piece fresh root ginger, peeled and chopped
* 1.5 litres/21⁄2 pints vegetable stock
* Salt and freshly ground black pepper
Method:
1. Preheat the oven to 200C/180C Fan/Gas 6.
2. 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.
3. 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.
4. Drizzle over the honey, if using, 5 minutes before the end of cooking.
5. 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.
6. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
7. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth.
8. Return to the heat to warm through and serve hot with crusty bread.
