Cooking with Claud: Roasted Pear and Butternut Squash Soup

Serves 6 people

INGREDIENTS:
-- 8 pears (peeled, cored and diced)
-- 1 butternut squash (peeled, seeded and cubed)
-- 1/2 red onion cut into wedges
-- 2 peeled garlic cloves
-- 1/2 tsp. dried rosemary
-- 1 1/2 tbsp. extra-virgin olive oil
-- 1 tsp. ground black pepper
-- 1/2 tsp. salt
-- 1 carton chicken or vegetable broth 

PREHEAT OVEN TO 400 degrees