"This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side."
Place butternut squash, onions, pears, tomatoes, and carrot 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 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
If you don't have an immersion blender, use a blender or food processor to blend the squash mixture in batches.
I cannot stress enough the flexibility of this recipe. Sometimes I use onions, sometimes leeks. If I don't have carrot I have used celery. If I have apples, I use them instead of pears. A 10-ounce can of diced tomatoes works also instead of the fresh tomatoes. Use vegetable stock if preferred. Sometimes I add cinnamon, ginger, or curry with a sour cream garnish (the curry is super fantastic!). Whatever I am in the mood for.
You can also cut the veggies and coat them in olive oil and place them in the fridge overnight, then roast them the next day. A great idea if you have company coming. This makes the house smell fantastic.
Per Serving: 248 calories;7.6 g fat;
46.7 g carbohydrates;
4 g protein;
< 1 mg cholesterol;
334 mg sodium.