## Mary Berry’s Butternut Squash Soup: A Delicious and Easy Recipe
There’s nothing quite as comforting as a bowl of homemade soup, especially when it’s a creamy and flavorful butternut squash creation. And who better to learn from than the culinary legend, Mary Berry? Her simple yet elegant recipe requires just a handful of ingredients and promises a delicious, satisfying meal.
Why This Recipe is a Winner:
*
Easy to Make:
Roasting the butternut squash in the oven simplifies the process, eliminating the need to peel the tough skin. Plus, the aroma that fills your kitchen while it cooks is simply irresistible.*
Versatile:
This soup is perfect for any occasion, from a casual weeknight dinner to a special gathering.*
Freezable:
Make a big batch and enjoy it throughout the week or freeze portions for future meals.*
Nutritious:
Butternut squash is packed with vitamins and minerals, making this soup a healthy and satisfying choice.Let’s Get Cooking:
Ingredients:
* 3 small butternut squashes
* Olive oil
* Salt and pepper
* Grated nutmeg
* 25g butter
* 1 large onion, roughly chopped
* 2 large carrots, roughly chopped
* 2 large celery sticks, sliced
* 2.4cm root ginger, grated
* 1.1-1.3 liters of vegetable or chicken stock
* Sprig of fresh rosemary or 1 teaspoon dried rosemary
Instructions:
1.
Preheat your oven to 200°C (400°F).
Cut the butternut squashes lengthwise, scoop out the seeds and discard them. Arrange them cut-side up in a roasting tin.2.
Drizzle with olive oil and season with salt, pepper, and a pinch of grated nutmeg.
Pour 150ml of water around the squashes.3.
Roast for about 1 hour and 15 minutes, basting occasionally, until the squash is tender.
Allow the squash to cool.4.
Melt the butter in a large pan and add the onion, carrot, celery, and grated ginger.
Cook for 5-10 minutes until softened.5.
Pour in the stock, rosemary, and seasoning.
Bring to a boil, then partially cover and simmer for 20 minutes.6.
Once cool enough to handle, scoop the flesh from the roasted squash and add it to the pan.
7.
Blend the vegetables in a food processor or liquidizer until smooth.
Mary Berry recommends blending a portion of the vegetables with a small amount of the liquid, then adding the remaining liquid to the processed vegetables for a smoother consistency.8.
Taste for seasoning and adjust as needed.
Serve hot with crusty bread.Tips for Success:
*
Roasting:
Roasting the squash not only brings out its natural sweetness but also creates a deeper flavor profile.*
Blending:
Don’t be afraid to use a hand blender if you don’t have a food processor. It’s a great way to get a smooth soup without the extra equipment.*
Storage:
This soup can be stored in the fridge for up to three days, making it perfect for meal prep.Enjoy this warm and comforting Mary Berry butternut squash soup! It’s a delicious and satisfying dish that’s sure to please everyone at the table.
