Roasted Pear-Butternut Soup with Crumbled Stilton |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From EatingWell October/November 2006 Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese. You can serve this as a first course or with a salad and crusty bread for a light autumn supper Rated 4.5 stars out of 5 - Ingredients:
2 ripe pears, peeled, quartered and cored |
2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks |
2 medium tomatoes |
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 |
1 freshly ground pepper |
4 cups vegetable broth, divided (or reduced sodium chicken broth) |
2/3 cup blue cheese, crumbled (preferably stilton) |
1 tablespoon scallion, green tops, thinly sliced (or chives) |
Directions:
1. Preheat oven to 400 degrees.
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 - 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 of broth. Add to the pan and sir 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 (1 1/3 cup serving size) and garnish with cheese and scallion greens or chives.
5. Make Ahead Tip: Cover and refrigerate up to 3 days or freeze for up to 1 month. Add more broth when reheating, if desired.
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