Easy Butternut Squash and Pear Soup

4.0
(2)

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.

1
Prep Time:
30 mins
Cook Time:
1 hrs 10 mins
Additional Time:
10 mins
Total Time:
1 hrs 50 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 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 Roma tomatoes, peeled and seeded

  • 1 large unpeeled carrot, cut into chunks

  • 3 tablespoons olive oil, or to taste

  • ground black pepper, to taste

  • 1 pinch freshly ground nutmeg

  • 2 ½ cups chicken stock, divided, or more to taste

  • salt

Directions

  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.

Cook's Notes:

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.

Nutrition Facts (per serving)

248 Calories
8g Fat
47g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 248
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 334mg 15%
Total Carbohydrate 47g 17%
Dietary Fiber 9g 31%
Total Sugars 19g
Protein 4g
Vitamin C 54mg 269%
Calcium 127mg 10%
Iron 2mg 10%
Potassium 1006mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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