Mary Berry Spiced Autumn Soup
Mary Berry’s spiced autumn soup is a blended vegetable soup made with autumn produce such as squash, carrots, and onions, lightly seasoned with warming spices. The focus is on balance, where the vegetables remain the star, and the spices enhance rather than dominate. The result is a smooth, aromatic soup that feels nourishing and seasonal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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- Butternut squash – 800 g, peeled, deseeded, and cubed
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- Carrots – 300 g, peeled and sliced
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- Onion – 1 large, finely chopped
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- Garlic cloves – 2, crushed
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- Olive oil – 2 tablespoons
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- Ground cumin – 1 teaspoon
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- Ground coriander – 1 teaspoon
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- Ground ginger – ½ teaspoon
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- Vegetable stock – 1 litre
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- Salt – to taste
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- Black pepper – to taste
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- Double cream (optional) – 100 ml, for finishing
Instructions
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Prepare the vegetables – Peel and chop the squash, carrots, onion, and garlic into even-sized pieces so they cook evenly.
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Soften the onion – Heat the olive oil in a large saucepan over low to medium heat. Add the onion and cook for 5–6 minutes until soft but not browned.
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Add garlic and spices – Stir in the garlic, cumin, coriander, and ginger. Cook gently for 1 minute until fragrant.
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Add the vegetables – Tip in the squash and carrots, stirring well so they are coated in the spiced oil.
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Pour in the stock – Add the vegetable stock and bring to a gentle boil.
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Simmer until tender – Reduce the heat and simmer for 20–25 minutes, until the vegetables are very soft.
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Blend until smooth – Remove from the heat and blend the soup until smooth and creamy.
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Season and finish – Season with salt and black pepper, then stir in cream if using.
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Reheat gently – Warm through over low heat before serving, avoiding boiling.
Find it online: https://maryberrycooks.co.uk/mary-berry-spiced-autumn-soup/