Butternut squash soups
Make a big batch of butternut soup so you have easy, healthy meals on hand all week – or longer if you have room to freeze portions. Mix up the toppings to keep things interesting.
by Mary Berry
This easy butternut squash soup recipe is flavoured with red pepper and ginger and then blended until silky smooth. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the vegetables to make a rich-tasting soup without any added dairy.
For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan and a blender.
