Roasted Pear-Butternut Soup With Crumbled Blue Cheese |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Substitute any blue-veined cheese that you like. Ingredients:
2 pears, ripe |
1 butternut squash |
2 medium tomatoes |
1 large leek |
2 garlic cloves |
2 tablespoons extra virgin olive oil |
1/2 teaspoon salt |
fresh ground pepper |
4 cups homemade stock, divided |
2/3 cup blue cheese, crumbled |
chives, thinly sliced |
Directions:
1. Preheat oven to 400 degrees F.
2. Wash produce.
3. Core, peel, and quarter pears.
4. Peel and seed butternut squash. Cut into 2 chunks.
5. Core and quarter tomatoes.
6. Using the white and light green parts only, half the leek length-wise. Slice and wash thoroughly.
7. Mince garlic.
8. Combine pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl. Toss to coat.
9. Spread evenly on a large rimmed baking sheet.
10. Roast, stirring occasionally, until vegetables are tender, about 40 minutes. Let cool slightly.
11. Place half the vegetables as well as 2 cups of broth in a blender and puree until smooth. Transfer to a large saucepan.
12. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in salt to taste.
13. Cook the soup over medium-low heat, stirring until hot about 10 minutes.
14. Garnish with cheese and chives.
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