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Easy Butternut Squash and Pear Soup

Easy Butternut Squash and Pear Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 70 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 1 butternut squash, halved and seeded
    • 🧅 3 onions, quartered and separated into pieces
    • 🥕 1 large unpeeled carrot, cut into chunks
    • 🍅 4 Roma tomatoes, peeled and seeded

  • Fruits

    • 🍐 3 pears, peeled and halved

  • Fluids

    • 2 ½ cups chicken stock, divided

  • Seasonings & Oils

    • 3 tablespoons olive oil
    • 🧂 Ground black pepper, to taste
    • 1 pinch freshly ground nutmeg
    • 🧂 Salt, to taste

STEPS

1

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

2

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

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.

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.

5

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

NUTRIENTS

Per 1 serving

🔥

248

Calories

  • 4
    Protein
  • 47
    Carbs
  • 8
    Fats

💡 Roasting the butternut squash makes peeling and scooping much easier.Garnish with blue cheese crumbles and serve with crusty bread for additional flavor.If you prefer a vegetarian option, substitute chicken stock with vegetable stock.Adjust the seasonings (pepper, nutmeg, and salt) based on your palate.