Mary Berry served up a tasty roasted butternut squash soup with a cheesy parma ham twists on Mary Berry’s Foolproof Cooking.

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

The ingredients are: 1.5kg peeled and deseeded butternut squash, cut into 3cm cubes, 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 and 5cm piece fresh root ginger, peeled and chopped, 1.5 litres vegetable stock and salt and freshly ground black pepper.