Name: Easy Butternut Squash and Pear Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Butternut squash, halved and seeded - 1; Onions, quartered and separated into pieces, or more to taste - 3; Pears, peeled and halved, or more to taste - 3; Roma tomatoes, peeled and seeded - 4; Unpeeled carrot, cut into chunks - 1 large; Olive oil, or to taste - 3 tablespoons; Ground black pepper, to taste - 3 tablespoons; Freshly ground nutmeg - 1 pinch; Chicken stock, divided, or more to taste - 2 ½ cups; Salt - 2 ½ cups

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.