A recipe from Everyday Health that we liked a lot.

Roasted Pear-Butternut Soup With Crumbled Stilton Recipe

 

Prep Time: 15 mins

Cook Time: 1 h 5 mins

Total Time: 1 h 20 mins

Ingredients

• 2 medium pear(s), ripe, peeled, quartered and cored
• 2 pounds squash, butternut, peeled, seeded, and cut into 2-inch chunks
• 2 medium tomato(es), cored and quartered
• 1 large leek(s), pale green and white parts only, halved lengthwise, sliced and washed thoroughly
• 2 clove(s) garlic, crushed
• 2 tablespoon oil, olive, extra-virgin
• 1/2 teaspoon salt, divided
• pepper, black ground, to taste
• 4 cup(s) broth, vegetable, or reduced-sodium chicken broth, divided
• 2/3 cup(s) cheese, stilton, or other blue-veined cheese, crumbled
• 1 tablespoon chives, fresh, or scallion greens, thinly sliced

Preparation

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).

Serves 6

Nutritional Info (Per serving): Calories: 236, Saturated Fat: 4g, Sodium: 721mg, Dietary Fiber: 6g, Total Fat: 10g, Carbs: 34g, Cholesterol: 11mg, Protein: 6g