Dairy Free Butternut Squash Soup | Mary Berry's Foolproof Cooking | Mary Berry

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious; carrots are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier; water is the most economical.

Peel the butternut squash using a potato peeler if it's young, or cut rings from it with a big knife if it's late in the season.

Remove the seeds and peel from the butternut squash, then cut it into cubes.

Chop a large onion, a couple of carrots, and a red pepper.

Place the cubed squash, chopped onion, carrots, and red pepper into a polyine bag with some olive oil and shake it all about.

Tip the contents of the bag into a baking tin and season with salt and pepper.

Roast the vegetables at 180°C fan for 45 minutes to intensify the flavor.

Top the vegetables with chopped ginger and runny honey, then roast for an additional 5 minutes until soft.

Transfer the roasted vegetables to a casserole pot.

Add around 1 and 1/2 liters of vegetable or chicken stock to the pot and let it bubble for about 10 minutes until tender.

Blend the mixture until smooth, adding more stock if it feels too thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary