Easy Butternut Squash and Pear Soup

Roasted butternut squash, pears, onions, and tomatoes are blended together into an aromatic soup in this easy recipe fit for a fall day.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 248 Calories

Ingredients

• salt
• 1 butternut squash, halved and seeded
• ground black pepper, to taste
• 3 tablespoons olive oil, or to taste
• 1 pinch freshly ground nutmeg
• 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
• 2.5 cups chicken stock, divided, or more to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.

Step 3

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.

Step 4

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.

Step 5

Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.