What To Know
- Garnish the soup with a sprinkle of fresh parsley or chives for a pop of color and flavor.
- Add a pinch of cayenne pepper or chopped jalapeño to the soup for a bit of heat.
- Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Indulge in the delectable flavors of autumn with Mary Berry’s renowned butternut squash soup. This creamy, comforting dish is perfect for a cozy night in or as an elegant starter for a special occasion. Follow these step-by-step instructions and master the art of creating this culinary masterpiece.
Ingredients:
- 1 medium butternut squash (about 2 pounds)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups vegetable stock
- 1 cup heavy cream
- Salt and black pepper to taste
Equipment:
- Sharp knife
- Cutting board
- Large saucepan or Dutch oven
- Immersion blender or regular blender
- Measuring cups and spoons
- Whisk
Step-by-Step Instructions:
1. Prepare the Squash:
- Preheat oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds and pulp.
- Place the squash halves cut-side up on a baking sheet and roast for 45-60 minutes, or until tender.
2. Sauté Vegetables:
- While the squash is roasting, heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
3. Add Roasted Squash:
- Once the squash is roasted, scoop the flesh into the saucepan with the sautéed vegetables.
4. Add Vegetable Stock:
- Pour in the vegetable stock and bring to a boil.
- Reduce heat to low and simmer for 15-20 minutes, or until the vegetables are very soft.
5. Puree the Soup:
- Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
- Return the soup to the saucepan if using a regular blender.
6. Add Heavy Cream:
- Stir in the heavy cream and heat through.
7. Season to Taste:
- Season the soup with salt and black pepper to taste.
- If desired, add a pinch of nutmeg or a drizzle of maple syrup for extra flavor.
Tips for Success:
- For a richer flavor, use homemade vegetable stock.
- If you don’t have an immersion blender, transfer the soup to a regular blender in batches. Be sure to hold the lid down with a tea towel to prevent splattering.
- Don’t overcook the squash. It should be tender but still hold its shape.
- Garnish the soup with a sprinkle of fresh parsley or chives for a pop of color and flavor.
Variations:
- Roasted Garlic Butternut Squash Soup: Roast a few cloves of garlic along with the squash for an extra layer of flavor.
- Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or chopped jalapeño to the soup for a bit of heat.
- Apple Butternut Squash Soup: Add chopped apples to the soup for a sweet and tart twist.
Conclusion:
Mastering the art of Mary Berry‘s butternut squash soup is a culinary endeavor that will reward you with a delectable and comforting dish. By following these step-by-step instructions and experimenting with variations, you can create a soup that will impress your family and friends.
Frequently Asked Questions:
1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash that has been thawed and roasted.
2. How can I store the soup?
Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
3. Can I make the soup ahead of time?
Yes, you can make the soup up to 3 days ahead of time and reheat it before serving.
4. What can I serve with the soup?
Serve the soup with a side of crusty bread, grilled cheese sandwiches, or a fresh salad.
5. How can I make the soup vegan?
Substitute the heavy cream with coconut milk or almond milk and use vegetable broth instead of chicken broth.
