Easy Butternut Squash and Pear Soup Recipe

Recipesfull introduces to you: Popular Recipes. (Easy Butternut Squash and Pear Soup Recipe). 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.

Brief

Prep 30 mins

Cook: 1hr10 mins

Additional: 10 mins

Total: 1hr50 mins

Servings: 6

Yield: 6 servings

Easy Butternut Squash and Pear Soup Recipe

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

Soup, Stew and Chili

Directions

Step 1

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

Step 2

Place butternut squash onions pears tomatoes and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.

Step 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.

Step 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.

Step 5

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

Nutritional Information

Easy Butternut Squash and Pear Soup Recipe

Servings Per Recipe:6

Calories: 247.9

% Daily Value *

Protein: 4g 8%

Carbohydrates: 46.7g 15%

Dietary Fiber: 8.8g 35%

Sugars: 18.6g

Fat: 7.6g 12%

Saturated Fat: 1.2g 6%

Cholesterol: 0.3mg

Vitamin A Iu: 20468.7IU 409%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.5mg 30%

Vitamin C: 53.7mg 90%

Folate: 82mcg 21%

Calcium: 127.3mg 13%

Iron: 1.8mg 10%

Magnesium: 81.7mg 29%

Potassium: 1006.4mg 28%

Sodium: 334.3mg 13%

Thiamin: 0.3mg 27%

Calories From Fat: 68.1

*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.