Mary Berry's butternut squash soup recipe
 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. 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip)1 large onion, roughly chopped2 medium carrots, peeled and chopped1 red pepper, deseeded and cut into cubes4 tbsp olive oil1 tbsp clear honey (optional)5cm/2in piece fresh root ginger, peeled and chopped1.5 litres/2½ pints vegetable stocksalt and freshly ground black pepper 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip) 1 large onion, roughly chopped 2 medium carrots, peeled and chopped 1 red pepper, deseeded and cut into cubes 4 tbsp olive oil 1 tbsp clear honey (optional) 5cm/2in piece fresh root ginger, peeled and chopped 1.5 litres/2½ pints vegetable stock salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking.Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer. Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer. Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking. Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking. Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread. Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread. Recipe tips If covered and chilled in the fridge, this butternut squash soup can be made up to 3 days ahead. If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months. Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. The soup can be vegan if you leave out the honey or replace with a vegan friendly sweetener.