Mary Berry's butternut squash soup

Name: Mary Berry's butternut squash soup
Prep time: 30 min
Cook time: 1 min
Ingredients: 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip); 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/2½ pints vegetable stock; salt and freshly ground black pepper

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Prep Time: 30 minutes

Cook Time: 1 hours

Servings: 8

Author : Mary Berry

autumnal batch cooking autumnal soups back to basics

Ingredients

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1.5kg/3lb 5 ounces peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip)1 large onion, roughly chopped2 medium carrots, peeled and chopped1 red pepper, deseeded and cut into cubes4 tbsp olive oil1 tbsp clear honey (optional)5cm/2in piece fresh root ginger, peeled and chopped1.5 litres/2½ pints vegetable stocksalt and freshly ground black pepper

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Instructions

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Step 1

Preheat the oven to 200C/180C Fan/Gas 6.

Step 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. Tip into a large roasting tin and spread out to form a single layer.

Step 3

Roast in the oven for 40–45 minutes, or until tender and tinged brown. Drizzle over the honey, if using, 5 minutes before the end of cooking.

Step 4

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.

Step 5

Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.