Mary Berry shares 'deliciously smooth' butternut squash soup recipe

Butternut squash soup is one of the most popular autumn recipes and Mary Berry has shared her take on the dish, which is completely dairy-free and has added red pepper and ginger

Mary Berry has shared a delicious recipe for butternut squash soup that's perfect for those cosy autumn evenings.

The beloved TV chef shared her dairy-free soup recipe on BBC Good Food, saying: "This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth.

"Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup." She advised: "For this recipe you will need a 3.54 litre/67 pint deep-sided saucepan."

The soup can be kept in the fridge for up to three days or frozen for up to three months, reports the Express.

Mary Berry's butternut squash soup

Ingredients:

• 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (can also be brought ready-prepared from most supermarkets)
• One large onion, roughly chopped
• Two medium carrots, peeled and chopped
• One red pepper, deseeded and cut into cubes
• Four tbsp olive oil
• One tbsp clear honey, or vegan alternative (optional)
• 5cm/2in piece fresh root ginger, peeled and chopped
• 1.5 litres/2½ pints vegetable stock: 1.5 litres/2½ pints vegetable stock
• Salt and freshly ground black pepper, to taste

Method:

Place the prepared butternut squash, onion, carrots and red pepper into a large, resealable freezer bag, along with half the oil and salt and pepper and toss everything together until the vegetables are evenly coated.

Then tip these into a large roasting tin and spread them out into a single layer. Roast in the oven for 40-45 minutes, or until browned. Five minutes before the end drizzle over the honey, if using.

Place the large, deep-sided saucepan over a medium heat, add the remaining oil and add the ginger, frying for a minute. Then pour in the stock and bring to the boil. Stir the roast vegetables into the stock and add salt and pepper, to taste.