A bowl of thick vegetable soup makes for the perfect lunch or dinner and is so easy to make in bulk.
Whether it’s eaten at home or on the go, there are so many ways to enjoy it, especially when you know it’s full of fresh produce and herbs.
While there’s no shortage of recipes online to follow, this formula by Mary Berry is perfect for one main reason – it can be enjoyed all year round.
Sharing the recipe on her website, the British chef claimed: “Unlike pumpkin, butternut squash is available all year. Shaped like a large peanut, they have sweet orange flesh.
“Roasting them first in the oven means that you don’t have to tackle removing the tough skin, and it fills the kitchen with a delicious aroma!”
How to make butternut squash soup
Preheat the oven to 200C then prepare the squash by halving it lengthways, then scoop out the seeds and discard them.
Arrange the squash halves cut side up in a roasting tine, just big enough to hold the squash in a single layer and drizzle over the olive oil.
Season each half with salt, pepper and nutmeg, then pour 150ml water around the squash and cook in the oven for one hour and 15 minutes, basting occasionally.
By the end of the cooking time, the squash should be very tender. Leave it to cool, then melt the butter in a large pan and add the onion.
Add the stock, rosemary and seasoning, bring to a boil then partially cover and simmer for about 20 minutes until the vegetables are tender.
When cool enough to handle, scoop the flesh from the squash and add to the pan. Next, blend the vegetables in a liquidiser or food processor until smooth.
When using a food processor, it is easier to process the vegetables with a little of the liquid, according to Mary Berry.
Add the remaining liquid to the processed vegetables to make the soup, then taste for seasoning and serve hot with crusty bread.
