Roasted Pear And Butternut Soup
From valinkenmore 15 years ago
- 50 minutes to make
- Serves 6
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.
Ingredients
- 2 ripe pears, peeled, quartered and cored shopping list
- 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks shopping list
- 2 medium tomatoes, cored and quartered shopping list
- 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly shopping list
- 2 cloves garlic, crushed shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1/2 teaspoon salt, divided shopping list
- Freshly ground pepper to taste shopping list
- 4 cups vegetable broth or reduced-sodium chicken broth, divided shopping list
- 2/3 cup crumbled Stilton or other blue-veined cheese shopping list
- 1 tablespoon thinly sliced fresh chives or scallion greens shopping list
How to make it
- 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).
The Rating
Reviewed by 5 people-
Sound delightful! high 5
cuzpat
in Sikeston loved it
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Always looking for savory soups to serve with spicy dishes.\0
Jeff
hot_it_up
in Columbiana loved it
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Thanks, Valerie, I love squash recipes and tomatoes and pears...all together it sounds great.5UP
diannehocut
in Little Rock loved it
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