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:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/2 teaspoon salt and pepper in a large bowl and toss. Spread evenly on a baking sheet. Roast stirring occasionally until the vegetables are tender about 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender and puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and remaining 2 cups of broth. Add to the pan and stir in the remaining 1/2 teaspoon salt.

Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. 

Serve and garnish with cheese and chives (or scallions).