This Mary Berry–inspired Butternut Squash and Red Pepper Soup recipe brings together roasted squash, sweet red peppers, onions, and rosemary to create a warm, velvety bowl of comfort. 

Once everything is blended with broth, the flavors become rich, earthy, and slightly sweet with a soft hint of smokiness from the roasted peppers. It’s an ideal dish for chilly fall evenings or a simple winter dinner, and it comfortably serves six.

Ingredients

• 3 lbs (1.5 kg) butternut squash, peeled, deseeded, and cut into 1-inch cubes 
• 2 large red bell peppers, deseeded and cut into chunks 
• 1 large onion, cut into wedges 
• 2 whole garlic cloves, peeled 
• 3 tablespoons olive oil 
• 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried) 
• 3 cups (750 ml) vegetable or chicken stock 
• Salt and freshly ground black pepper 
• Fresh parsley or crunchy croutons for serving

How to Make Mary Berry’s Butternut Squash and Red Pepper Soup

1. Preheat the Oven

Set your oven to 400°F (200°C). High heat helps caramelize the vegetables and develop deeper flavor.

2. Prepare the Vegetables

Spread the squash cubes, pepper chunks, onion wedges, and garlic cloves on a large baking sheet. Drizzle with olive oil, sprinkle with rosemary, and toss everything until evenly coated.

3. Roast Until Tender

Bake for 40 to 45 minutes, or until the vegetables are soft and lightly browned around the edges.

4. Blend the Base

Move the roasted vegetables to a blender or food processor. Add half the broth and blend until completely smooth. Depending on your blender size, you may need to blend in batches.

5. Warm the Soup

Pour the blended mixture into a large pot. Add the remaining broth and bring the soup to a gentle simmer over medium heat.

6. Season and Serve

Taste and adjust with salt and pepper. Serve warm with fresh parsley or toasted croutons on top.

Helpful Cooking Tips

Here is helpful tips to make Mary Berry Butternut Squash And Red Pepper Soup​ Recipe.

Roasting Adds Flavor

Skipping the roasting step takes away the caramelized sweetness that makes this soup special. Roasting creates richer, deeper flavors than boiling.

Make Peeling Easier

Butternut squash can be tough. Microwaving it for 2–3 minutes softens the skin, making it much easier to peel.

Adjust Thickness

For a thinner soup, stir in extra broth or water. For a thicker bowl, use less liquid while blending.

Smoother Texture

If you love a silky, restaurant-style soup, strain the blended mixture through a fine sieve to remove any small bits of skin or fibers.

What to Serve with Butternut Squash and Red Pepper Soup

This soup has a naturally sweet, savory flavor that pairs beautifully with hearty sides. A slice of crusty sourdough or warm garlic bread works great for dipping. To add more protein, sprinkle crispy bacon or toasted pumpkin seeds on top. A grilled cheese sandwich made with sharp cheddar also turns this into a cozy, complete meal. For a creamy finish, add a spoonful of crème fraîche or Greek yogurt.

How to Store Leftover Soup

Refrigerate

Let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days.

Freeze

This soup freezes beautifully and is great for meal prep. Pour the cooled soup into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Facts (Per Serving)

• Calories: 185 
• Total Fat: 8g 
• Saturated Fat: 1.5g 
• Cholesterol: 0mg 
• Sodium: 420mg 
• Carbohydrates: 28g 
• Dietary Fiber: 6g 
• Sugars: 9g 
• Protein: 3g

Frequently Asked Questions

Do I need to peel the red peppers?

No, peeling is optional. The skins usually break down during blending. If you want an ultra-smooth finish, strain the soup afterward.

Can I use frozen butternut squash?

Yes. Frozen pre-cut squash works well. It may cook a bit faster, so keep an eye on it while roasting.

Is this soup spicy?

No, the base recipe is mild and slightly sweet. For heat, add a pinch of red pepper flakes or a touch of cayenne before roasting.

Conclusion

This Mary Berry–style Butternut Squash and Red Pepper Soup is the kind of recipe you’ll reach for again and again during the colder months. It’s simple to prepare, full of nourishing vegetables, and has a depth of flavor that comes from roasting rather than boiling. 

Whether you’re cooking for family, prepping meals for the week, or just craving something warm and wholesome, this soup delivers comfort in every spoonful. Feel free to personalize it with toppings or spices — that’s the beauty of a dependable classic like this one.