mary berry roast squash soup

mary berry roast squash soup

mary berry roast squash soup

Butternut squash soup is creamy comfort food goodness in a bowl! This soup is easy to prepare, packed with healthy vegetables, and ready within 30 minutes.

Basic ingredients for mary berry roast squash soup

  • 3 tablespoons of salted butter
  • 1 yellow onion, peeled & diced
  • 1 butternut squash peeled & seeded
  • 4 cups vegetable broth
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup black pepper
  • 1-quart heavy cream

How to make mary berry roast squash soup

  • Heat the butter In a large saucepan on medium or heat. Sauté the onion for 5 minutes until it is softened and translucent.
  • Add butternut squash, carrots, and celery to the pot. Season the mixture with salt, pepper, and nutmeg. Bring to boil.
  • After this, Reduce heat to medium-low and simmer for 15 to twenty minutes, or until all vegetables are tender.
  • Puree the mixture using an immersion blender or transfer it in small batches to a food processor.

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