- 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 1/2 cups chicken stock, divided, or more to taste
- salt
- 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.
05/14/2018
recipepes.com
Easy Butternut Squash and Pear Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
