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.
Set oven to 375 degrees Fahrenheit (190 degrees C).
In a sizable roasting pan, add the butternut squash, onions, pears, tomatoes, and carrot.
On top, drizzle some olive oil.
Add pepper and nutmeg for seasoning.
Roast in the preheated oven for 1 to 2 hours, or until the squash can be easily pierced with a knife.
Cool the squash for about 10 minutes, until it is easily handled.
With a spoon, remove the squash’s flesh and put it in a pot.
Delete the peel.
Add the carrot, tomatoes, and roasted onions to the pot.
Including 1 cup of chicken stock Use an immersion blender to completely puree the mixture.
Stir in the remaining 1 1/2 cups of chicken stock.
It takes about 10 minutes to thoroughly warm the soup.
Use salt to season.
ArnoldGreg February 20, 2023
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