Recipe information
Ingredients for - Easy Butternut Squash and Pear Soup
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
9. Chicken stock, divided, or more to taste - 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.