Easy Butternut Squash And Pear Soup

• 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 1/2 cups chicken stock, divided, or more to taste
• salt

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.

butternut squash, onions, tomatoes, carrot, olive oil, ground black pepper, ground nutmeg, chicken stock, salt

Taken from www.allrecipes.com/recipe/259926/easy-butternut-squash-and-pear-soup/ (may not work)