This marigold soup is a beautiful bright orange colour – like the flower – and is so warming and cheering in the winter months when root vegetables are at their best. Some of the cooked vegetables are puréed and some are not, which brings an interesting texture to the soup.
25g (1oz) butter
2 onions, thinly sliced
250g (9oz) butternut squash, peeled and finely diced
250g (9oz) swede, peeled and finely diced
350g (12oz) carrots, peeled and finely diced
1.2 litres (2 pints) chicken or vegetable stock
25g (1oz) pumpkin seeds, toasted
1 tbsp chopped parsley
salt and freshly ground black pepper
1. Melt the butter in a large, deep saucepan. Add the vegetables and fry them over a high heat for 5 minutes. Pour in the stock. Season with salt and pepper, cover the pan and bring the soup to the boil. Reduce the heat and simmer over a low heat for about 15 minutes or until all the vegetables are tender.
2. Using a slotted spoon, scoop out about a third of the cooked vegetables. Blend these, either with a hand blender or in a freestanding blender or food processor, until smooth. Pour the mixture back into the soup, stir and check the seasoning.
3. Serve hot, and sprinkle each bowlful with pumpkin seeds and chopped parsley.
Can be made up to 2 days ahead. Freezes well.
Have yourself a Mary little Christmas
Our recipes are from Mary Berry’s Christmas Collection (Headline Home, £25) and Mary Berry’s Simple Comforts (BBC Books, £26). To order at discounted prices, go to mailshop.co.uk/books or call 020 3308 9193. Offer available until 31 December. Free UK delivery on orders over £15.