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Easy Butternut Squash and Pear Soup
Easy Butternut Squash and Pear Soup
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Savory autumn soup made with roasted butternut squash, sweet pears, onions, and tomatoes - a cozy and delicious way to warm up on a crisp 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
  • 2.5 cups chicken stock, divided, or more to taste
  • salt
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • In a large roasting pan, combine butternut squash, onions, pears, tomatoes, and carrot. Drizzle with olive oil and season with pepper and nutmeg.
  • Roast in the oven until the squash is tender when pierced with a knife, for 1 to 2 hours. Allow the squash to cool until easily handled, around 10 minutes.
  • Scoop out the squash flesh using a spoon and place it in a pot, discarding the peel. Transfer the roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup of chicken stock. Use an immersion blender to puree the mixture until smooth.
  • Add the remaining 1 1/2 cups of chicken stock to the pot and simmer the soup for about 10 minutes until it is heated through. Finish by seasoning with salt to taste.

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