Easy Butternut Squash and Pear Soup

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 Romas 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
• 2.5 cups chicken stock , divided, or more to taste
• salt

Instructions

1. 1

   Preheat oven to 375 degrees F (190 degrees C).

2. 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. 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. 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. 5

   Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.