Soups & Stews
Roasted Pear Butternut Squash Soup with Crumbled Stilton
This is definitely one of my favorite comfort soups that warms you up on a cold night. This is also a soup that you can serve as an appetizer to a meal with friends or as simple as a small meal.
Ingredients
- 2 ripe pears, peeled, quartered and cored
- 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
- 2 medium tomatoes, cored and quartered
- 1 large leek white and pale green parts only washed, halved lengthwise, and sliced
- 2 cloves garlic, crushed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt, divided
- Freshly ground pepper to taste
- 4 cups vegetable broth
- 2/3 cup crumbled Stilton or other blue veined cheese
- 1 tablespoon thinly sliced fresh chives or scallion greens
Directions
- 1
Preheat oven to 400°F.
- 2
Combine pears, squash, tomatoes, leek, garlic, oil, 1/2 teaspoon salt and pepper in a large bowl and toss.
- 3
Spread evenly on a baking sheet.
- 4
Roast stirring occasionally until the vegetables are tender about 40 to 55 minutes.
- 5
Let cool slightly.
- 6
Place half the vegetables and 2 cups broth in a blender and puree until smooth.
- 7
Transfer to a large saucepan.
- 8
Puree the remaining vegetables and remaining 2 cups of broth.
- 9
Add to the pan and stir in the remaining 1/2 teaspoon salt.
- 10
Cook the soup over medium-low heat, stirring, until hot, about 10 minutes.
- 11
Serve and garnish with cheese and chives (or scallions).
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
