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.
rxspo
1 person made this
Ingredients
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
Method
Prep:30min ›
Cook:1hr10min ›
Extra time:10min cooling ›
Ready in:1hr50min
- Preheat oven to 190 C / Gas 5.
- Place butternut squash, onions, pears, tomatoes and carrots 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 250ml chicken stock. Puree mixture with a hand-held blender until smooth.
- Stir remaining chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
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