Easy Butternut Squash and Pear Soup

Name: Easy Butternut Squash and Pear Soup
Total time: 110
Yield: 6
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

Recipe by rxspo from allrecipes.com

Dinner,Dessert 2 Hr. 50 Mins.

Ingredients

6 servings

•

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

Instructions

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.