Uncover the secrets of creamy butternut squash soup with mary berry’s culinary genius

Embark on a culinary adventure with Mary Berry‘s renowned recipe for butternut squash soup. Gather the following ingredients to create a symphony of flavors:

• 1 medium-sized butternut squash (about 2 pounds)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• Grated Parmesan cheese for garnish (optional)

Culinary Steps to Soup Perfection

1. Prepare the Squash: Peel the butternut squash and remove the seeds. Cut it into 1-inch cubes.

2. Sauté the Aromatics: In a large pot, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute.

3. Simmer the Squash: Add the butternut squash cubes to the pot and stir to coat them with the aromatics. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the squash is tender.

4. Puree the Soup: Use an immersion blender or transfer the mixture to a regular blender and puree until smooth.

5. Enrich with Milk and Cream: Return the soup to the pot and stir in the milk and heavy cream. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.

6. Season to Taste: Add salt, black pepper, and nutmeg to taste. Adjust seasonings as desired.

7. Garnish and Serve: Serve the butternut squash soup hot, garnished with grated Parmesan cheese if desired.

Variations on a Classic

• Spicy Touch: Add a pinch of cayenne pepper or a dash of paprika for a hint of heat.
• Creamy Twist: Use all heavy cream instead of milk for an even richer texture.
• Roasted Delight: Roast the butternut squash cubes before adding them to the soup for a slightly smoky flavor.

Health Benefits of Butternut Squash Soup

Indulge in a bowl of butternut squash soup not only for its exquisite taste but also for its nutritional value:

• Rich in Vitamin A: Supports eye health and boosts the immune system.
• Good Source of Vitamin C: Aids in collagen production and strengthens the immune system.
• High in Fiber: Promotes digestive health and keeps you feeling full.
• Low in Calories: A guilt-free indulgence with approximately 120 calories per serving.

Tips for Perfect Butternut Squash Soup

• Choose the Right Squash: Select a firm and heavy butternut squash with a deep orange hue.
• Don’t Overcook: Simmer the squash just until tender to prevent it from becoming mushy.
• Use a Good Blender: A high-quality blender will ensure a smooth and creamy soup.
• Season Gradually: Start with a small amount of salt and pepper and adjust to taste to avoid over-seasoning.
• Store and Reheat: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Mary Berry’s Culinary Legacy

Mary Berry, the beloved British cookery writer and television personality, has inspired countless home cooks with her classic recipes. Her butternut squash soup is a testament to her culinary expertise and passion for creating delicious and comforting dishes.

Basics You Wanted To Know

Q: Can I use pumpkin instead of butternut squash?
A: Yes, you can substitute pumpkin for butternut squash, but the flavor may be slightly different.

Q: How can I make the soup vegan?
A: Use vegetable broth instead of chicken broth and replace the milk and cream with plant-based alternatives.

Q: Can I freeze the butternut squash soup?
A: Yes, you can freeze the soup for up to 3 months. Let it cool completely before freezing in airtight containers.