Roasted Pear And Butternut Soup |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 |
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:
1. Preheat oven to 400°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).
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