by Mary Berry

This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth.

For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan.

Light meals & snacks


Store your leftover vegetable soup in an airtight container in the fridge for up to three days. Vegetable soup freezes really well, too.