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Here is the perfect heart warming and deliciously smooth butternut squash soup recipe by Mary Berry to make for those chilly cold days ahead. Packed fullof healthy good for you vegetables like buternut squash, onions, carrots and red peppers. Stock up for winter and make a batch and store in the freezer until required. For this recipe you will need a 3.5-4 litre /6-7 pint deep-sided saucepan.
1.5 kg/3lb 5 o/z peeled and deseeded butternut squash, cut into 3cm/1 1/4 in 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
5cm /2 in piece fresh ginger, peeled and chopped
1.5 litres /2 1/2 pints vegetable stock
Salt and freshly ground black pepper
1. Preheat the oven to 200C/180C/Gas 6
2. Prepare the butternut squash into a large resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper, toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
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.
4.Place the large, deep-sided saucepan over a medium heat, add the remaining oil and when its 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.
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 with hot crusty bread.