Easy Butternut Squash and Pear Soup
Description
Roasted butternut squash, pears, onions, and tomatoes are blended together into an aromatic soup in this easy recipe fit for a fall day.
Ingredients
•
1 butternut squash, halved and seeded
•
3 onions, quartered and separated into pieces, or more to taste
•
3 pears, peeled and halved, or more to taste
•
4 Roma tomatoes, peeled and seeded
•
1 large unpeeled carrot, cut into chunks
•
3 tablespoons olive oil, or to taste
•
ground black pepper, to taste
•
1 pinch freshly ground nutmeg
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2 1/2 cups chicken stock, divided, or more to taste
•
salt
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
2
Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
3
Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
4
Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
5
Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.