Ingredients
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1 butternut squash, halved and seeded
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3 onions, quartered and separated into pieces, or more to taste
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3 pears, peeled and halved, or more to taste
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4 Roma tomatoes, peeled and seeded
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1 large unpeeled carrot, cut into chunks
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3 tablespoons olive oil, or to taste
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ground black pepper, to taste
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1 pinch freshly ground nutmeg
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2 ½ cups chicken stock, divided, or more to taste
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salt
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
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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.
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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.
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Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
Cook's Notes:
If you don't have an immersion blender, use a blender or food processor to blend the squash mixture in batches.
I cannot stress enough the flexibility of this recipe. Sometimes I use onions, sometimes leeks. If I don't have carrot I have used celery. If I have apples, I use them instead of pears. A 10-ounce can of diced tomatoes works also instead of the fresh tomatoes. Use vegetable stock if preferred. Sometimes I add cinnamon, ginger, or curry with a sour cream garnish (the curry is super fantastic!). Whatever I am in the mood for.
You can also cut the veggies and coat them in olive oil and place them in the fridge overnight, then roast them the next day. A great idea if you have company coming. This makes the house smell fantastic.
Nutrition Facts (per serving)
248 | Calories |
8g | Fat |
47g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 248 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 0mg | 0% |
Sodium 334mg | 15% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 9g | 31% |
Total Sugars 19g | |
Protein 4g | 8% |
Vitamin C 54mg | 60% |
Calcium 127mg | 10% |
Iron 2mg | 10% |
Potassium 1006mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.