Roasted butternut squash and pear soup

    1 hour 50 min

    This colourful soup is perfect for a cold day. Butternut squash can sometimes be hard to peel so that's why I prefer to roast all the vegetables (and pears) first. It's just easier and so much more flavourful this way. Serve the soup topped with a little bit of blue cheese and crusty bread on the side.

    1 person made this

    Serves: 6 

    • 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 ripe tomatoes, peeled and seeded
    • 1 large carrot, cut into chunks
    • 3 tablespoons olive oil, or to taste
    • ground black pepper, to taste
    • 1 pinch freshly ground nutmeg
    • 600ml chicken stock, divided, or more to taste
    • salt

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:10min cooling  ›  Ready in:1hr50min 

    1. Preheat oven to 190 C / Gas 5.
    2. Place butternut squash, onions, pears, tomatoes and carrots 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 250ml chicken stock. Puree mixture with a hand-held blender until smooth.
    5. Stir remaining chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.

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