Unlock The Secret: Learn How Mary Berry Transforms Butternut Squash Into A Culinary Symphony

Butternut squash soup is a classic fall dish that is both comforting and delicious. With its creamy texture and sweet flavor, it’s a perfect soup for a cold day. This blog post will guide you through the process of making butternut squash soup with Mary Berry’s renowned recipe. Join us as we embark on a culinary journey to create a flavorful and satisfying soup that will warm your soul.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley

Instructions:

1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast in the oven for 25-30 minutes, or until tender.

2. Sauté the Aromatics: While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.

3. Simmer the Soup: Add the roasted butternut squash, chicken broth, water, salt, pepper, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the squash is very tender.

4. Puree the Soup: Use an immersion blender or a regular blender to puree the soup until smooth and creamy. If using a regular blender, be sure to work in batches and cover the blender lid with a towel to prevent splattering.

5. Add the Finishing Touches: Stir in the heavy cream and chopped parsley. Taste the soup and adjust the seasonings as needed.

6. Serve and Enjoy: Ladle the butternut squash soup into bowls and garnish with additional chopped parsley. Serve immediately while hot.

Tips for Making the Perfect Butternut Squash Soup:

• Choose a ripe butternut squash. Look for one that is firm and has a deep orange color.
• Roast the butternut squash before adding it to the soup. This will help to caramelize the sugars and bring out its natural sweetness.
• Use a good quality chicken broth. This will make a big difference in the flavor of the soup.
• Don’t overcook the soup. The butternut squash should be tender, but not mushy.
• Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
• Season the soup to taste with salt, pepper, and nutmeg.
• Serve the soup immediately while hot.

Variations on Mary Berry’s Butternut Squash Soup:

• Add a touch of spice by stirring in a pinch of cayenne pepper or a teaspoon of curry powder.
• Roast the butternut squash with other vegetables, such as carrots, parsnips, or sweet potatoes.
• Add a dollop of sour cream or yogurt to each bowl of soup before serving.
• Top the soup with toasted pumpkin seeds or croutons for a crunchy texture.

What to Serve with Butternut Squash Soup:

• A simple green salad
• A crusty loaf of bread
• Roasted vegetables
• Grilled cheese sandwiches

Butternut Squash Soup: A Culinary Delight

Mary Berry’s butternut squash soup is a delicious and versatile dish that is perfect for a fall meal. With its creamy texture, sweet flavor, and warming spices, it’s sure to be a hit with your family and friends. So gather your ingredients and let’s get cooking!

What People Want to Know

1. Can I use frozen butternut squash instead of fresh?

Yes, you can use frozen butternut squash. Simply thaw it before using.

2. What can I use instead of chicken broth?

You can use vegetable broth or water instead of chicken broth.

3. Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.