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 

Tortellini Soup

     I'm visiting my sister this week and while she was working yesterday she had me make this soup for dinner.  It was good and full of vegetables.  We went out to her garden and harvested onions, carrots, potatoes (which weren't in the recipe but we wanted to use, peppers, squash and fresh basil -- Yum and so colorful. The recipe didn't call for salt and pepper but I think it is better with a little. The recipe is from the Ivory Family Favorites cookbook. You can make it without the sausage or just use 1/2 lb. and it is healthier and still tastes good

     Tortellini Soup
1 pound mild Italian sausage
1 onion chopped
2 cloves garlic, minced
1 cup water
2 (14 oz.) cans beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28 oz) can crushed tomatoes
1 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/8 tsp. pepper
1 cup sliced zucchini (optional)
4 Tbsp. parsley, chopped
1 green pepper, chopped
8 oz. cheese tortellini (refrigerated or frozen)
Fresh grated Parmesan cheese

In large soup pan, brown sausage. Drain fat and add chopped onion and garlic, and cook until tender.  Add water, broth, wine or juice, carrots, tomatoes, basil, oregano, salt, pepper, zucchini, parsley and green pepper.  Simmer for 30 minutes or longer.  Add tortellini 5-10 minutes before serving and cook until tender, but not soggy.  Garnish each serving with Parmesan cheese.