Mary Berry's 2 Secret Ingredients For The Most Autumnal Butternut Squash Soup
Mary Berry, the baking extraordinaire, is also quite the champion of quick weeknight dinners.
Previously on HuffPost UK, we've discussed how she accelerates her lasagne preparation and her innovative take on Tuscan chicken that resembles a "marry me" dish.
She has a really great recipe for tomato soup as well.
Given the chilly atmosphere right now, I find myself wanting more than just one delicious soup from the former Great British Bake-Off judge.
I was pleasantly surprised to come across her butternut squash soup recipe, which features two spices that are typically used more in baking rather than in soups.
The spices that provide warmth consist of ginger and nutmeg.
Nutmeg, often overlooked in many Italian dishes, complements vegetables like pumpkin and squash wonderfully.
In the United States, people frequently combine these two flavors in their pie recipes, and you'll also find them featured in the famous pumpkin spice latte blend.
Mary insists on using "freshly grated" nutmeg in her soup. This choice enhances the flavor while ensuring it's not as strong as the pre-ground powder.
She also suggests that we use fresh ginger root rather than the jarred variety, which isn’t as strong as the powdered version.
It seems that she sautés the ginger along with a mix of onion, carrot, and celery in a bit of butter, which creates a rich, warm flavor.
Additional flavorings consist of black pepper and rosemary.
Can I Skip The Butternut Squash?
Mary Berry opted for that choice because, as she stated, "butternut squash is available all year round, unlike pumpkin."
You can find the same “sweet orange flesh” in pumpkins, various types of squash, sweet potatoes, and even carrots.
One of the benefits of squashes and pumpkins is not just that they're in season; they also have plenty of seeds that you can roast while the soup simmers, making a delicious and crunchy garnish.
They get wonderfully crunchy in the air fryer as well.
No matter what option you go for, Mary's preparation method might be beneficial.
“By roasting them in the oven beforehand, you can skip the hassle of peeling off the tough skin, and it also makes the kitchen smell amazing,” she explains.
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People are starting to understand what actually occurs with the soiled dishes on the Great British Bake Off.
