Easy Butternut Squash and Pear Soup recipe
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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 ½ cups chicken stock, divided, or more to taste salt
Nutrition Info
- 247.9 caloriescarbohydrate: 46.7 gcholesterol: 0.3 mgfat: 7.6 gfiber: 8.8 gprotein: 4 gsaturatedFat: 1.2 gservingSize: -sodium: 334.3 mgsugar: 18.6 gtransFat: : -unsaturatedFat: : -
Directions Easy Butternut Squash and Pear Soup
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
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.
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.
Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.