Roasted Pear Butternut Squash Soup with Crumbled Stilton

Serves

Cook Time

20 min

Total Time

60 min

Soup

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American 🇺🇸

No items found.

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

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).

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

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Serves

Cook Time

Total Time

Soup

American 🇺🇸

Ingredients

Directions

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