Pear Butternut Squash Soup

Pear Butternut Squash Soup
Pear Butternut Squash Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Preheat oven to 400°F. 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. 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. 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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