3 tablespoons extra virgin olive oil, divided
4-5 cups butternut squash, cut into 1″ cubes (about 1 medium butternut squash)
1 1/2 lbs. Bartlett pears, peeled, cored, and quartered
1 teaspoon ground cinnamon
1 medium onion, peeled and chopped
4 cups low sodium organic chicken or vegetable stock
4 tablespoons pure maple syrup
Preheat the oven to 400 degrees. Toss the butternut squash with 2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Remove from the oven and add the pear and cinnamon, tossing gently to coat with the olive oil and cinnamon. Roast for an additional 20 minutes or until the vegetables are softened and caramelized. Remove from the oven.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened and translucent, about 8 minutes. Add the broth and stir until combined. Add the roasted squash and pear to the pot.
Puree the soup in a blender in two batches until perfectly smooth. Make sure the insert in the lid has been removed as the liquid will be very hot and the steam will need to escape. Pour the pureed soup into a serving bowl or pot and stir in the maple syrup. Enjoy!