Mary Berry's butternut squash soup is the perfect autumn warmer that's surprisingly easy to whip up.
As it's already the first weekend of October, it's the perfect time to prepare a batch. This velvety soup requires only a few ingredients to create something so delicious yet wholesome.
Mary Berry's version is simple and eliminates the need to peel the squash - often the most tedious part of any butternut squash recipe. The base consists of familiar ingredients - onion, celery, and carrots - which you may already have on hand. Combine these with the roasted squash, rosemary and a bit of ginger and you're nearly there. Pair it with crusty bread slathered in butter, and you've got yourself an ideal autumn meal.
As reports the Express, the recipe description on the cooking icon's website states: "Shaped like a large peanut, they have a 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!"Ingredients Top Trending Stories Today Method To prepare ahead: Allow to cool, transfer to a suitable container, cover and keep in the fridge for up to three days. Reheat thoroughly to serve.
To freeze: Cool the soup at the end of stage three. Pack and freeze for up to three months. Thaw at room temperature for eight hours or overnight in the fridge.
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