Roasted Butternut Squash and Pear Soup

Follow our step-by-step guide on how to make Roasted Butternut Squash and Pear Soup.

1. Step 1

   Begin by preheating your oven to a cozy 375°F (190°C).

2. Step 2

   In a spacious roasting pan, gather the vibrant butternut squash, sweet onions, juicy pears, ripe tomatoes, and crunchy carrots.

3. Step 3

   Drizzle a generous amount of olive oil over the medley, then sprinkle with black pepper and a hint of nutmeg for that warm, aromatic touch.

4. Step 4

   Slide the pan into the oven and let the ingredients roast for 1 to 2 hours, until the squash is tender and easily pierced with a knife.

5. Step 5

   Once done, allow the mixture to cool for about 10 minutes, letting the flavors meld beautifully.

6. Step 6

   When it's cool enough to handle, scoop out the soft flesh of the butternut squash and transfer it to a large pot, discarding the skin.

7. Step 7

   Add in the roasted onions, pears, tomatoes, and carrots, creating a colorful blend.

8. Step 8

   Pour in 1 cup of chicken stock, then grab your immersion blender and puree the mixture until it reaches a silky smooth consistency.

9. Step 9

   Stir in the remaining 1 1/2 cups of chicken stock, warming the soup over medium heat for about 10 minutes, allowing the flavors to deepen.

10. Step 10

    Finally, season with salt to taste, and savor the comforting aroma of your homemade soup.

11. Step 11

    Enjoy this delightful dish that brings warmth to any table!.