Roasted Pear-Butternut Soup with Crumbled Stilton
Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese. You can serve this as a first course or with a salad and crusty bread for a light autumn supper.
Prep Time:
35 mins
Total Time:
1 hr 15 mins
Servings:
6 servings, 1 1/3 cups each
Ingredients
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2 ripe pears, peeled, quartered and cored
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2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
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2 medium tomatoes, cored and quartered
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1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
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2 cloves garlic, crushed
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2 tablespoons extra-virgin olive oil
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1/2 teaspoon salt, divided
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Freshly ground pepper, to taste
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4 cups vegetable broth, or reduced-sodium chicken broth, divided
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2/3 cup crumbled Stilton, or other blue-veined cheese
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1 tablespoon thinly sliced fresh chives, or scallion greens
Directions
1.
Preheat oven to 400 degrees F.
2.
Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3.
Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4.
Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Add more broth when reheating, if desired.
Nutrition information
Calories 235, Total Fat 10 g, Saturated Fat 5 g, Monounsaturated Fat 5 g, Cholesterol 11 mg, Sodium 721 mg, Carbohydrate 34 g, Fiber 6 g, Protein 6 g, Potassium 700 mg. Daily Values: Vitamin A 350%, Vitamin C 70%, Calcium 20%. Exchanges: Starch 1,Vegetable 1,Fruit 0.5,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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