Recipe

Roasted Pear And Butternut Soup Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 3 months ago Found this on Food Network.com and it was posted by Eating Well.com. This is a new spin on one of my favorite soups with the addition of pears and Stilton cheese at the end. Check out the recipe - I think you'll like it. Prep:20m Cook:50m Servings:6	Valinkenmor
	cheesy sweet

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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, pale green and white parts only, halved lengthwise, sliced and washed thoroughly

2 cloves garlic, crushed

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt, divided

Freshly ground pepper to taste

4 cups vegetable broth or reduced-sodium chicken broth, divided

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, 1/4 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.

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.

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).

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