Easy Butternut Squash and Pear Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Easy Butternut Squash and Pear Soup

1. Butternut squash, halved and seeded - 1
2. Onions, quartered and separated into pieces, or more to taste - 3
3. Pears, peeled and halved, or more to taste - 3
4. Roma tomatoes, peeled and seeded - 4
5. Unpeeled carrot, cut into chunks - 1 large
6. Olive oil, or to taste - 3 tablespoons
7. Ground black pepper, to taste - 3 tablespoons
8. Freshly ground nutmeg - 1 pinch
9. Chicken stock, divided, or more to taste - 2 ½ cups
10. Salt - 2 ½ cups

How to cook deliciously - Easy Butternut Squash and Pear Soup

1. Stage

Preheat oven to 375 degrees F (190 degrees C).

2. Stage

Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.

3. Stage

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. Stage

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. Stage

Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.