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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.43 Kcal (1618 kJ) | ||
| Calories from fat | 166.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.53g | 29% | |
|---|---|---|---|
| Cholesterol | 29.91mg | 10% | |
| Sodium | 1295.25mg | 54% | |
| Potassium | 987.86mg | 21% | |
| Total Carbs | 49.15g | 16% | |
| Sugars | 14.08g | 56% | |
| Dietary Fiber | 7.19g | 29% | |
| Protein | 12.18g | 24% | |
| Vitamin C | 45.5mg | 76% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 3.5mg | 19% | |
| Calcium | 210.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 83.34 Kcal (349 kJ) | ||
| Calories from fat | 35.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 29% | |
|---|---|---|---|
| Cholesterol | 6.45mg | 10% | |
| Sodium | 279.34mg | 54% | |
| Potassium | 213.05mg | 21% | |
| Total Carbs | 10.6g | 16% | |
| Sugars | 3.04g | 56% | |
| Dietary Fiber | 1.55g | 29% | |
| Protein | 2.63g | 24% | |
| Vitamin C | 9.8mg | 76% | |
| Vitamin A | 0.3mg | 50% | |
| Iron | 0.8mg | 19% | |
| Calcium | 45.4mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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