Roasted Squash & Pear Soup

This Roasted Squash and Pear Soup is a comforting blend of sweet and savory flavors, perfect for chilly days. Roasting the squash and pears adds depth and richness to the soup, while the cinnamon and nutmeg provide warmth and complexity.

Ingredients:

• 1 butternut squash, peeled and diced
• 2 ripe pears, peeled, cored, and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

Get the oven ready by heating it up to 400F 200C

Pour olive oil over the diced squash and pears on a baking sheet

Season with salt and pepper

Roast for 25 to 30 minutes, or until soft and slightly caramelized

Put olive oil in a big pot and heat it over medium-low heat

Add the chopped onion and garlic and cook them until they get soft

Boil the pears and squash, then add them to the pot with vegetable broth, cinnamon, and nutmeg

Bring to a low boil

Let the flavors blend for 15 to 20 minutes while it simmers

Blend the soup until it's smooth, either with an immersion blender or a regular blender

If you think it needs it, add more salt and pepper

If you want, you can serve it hot with a swirl of cream or a sprinkle of fresh herbs on top