This is one of our all-time favorite soup recipes...I first made it a few years ago as a starter for Thanksgiving but it’s been popping up a few times a year since. The beautiful thing about this recipe is that it is so easy...chop up some veggies, roast them at a high heat, cool and puree. Done! And any soup that has a little cheese sprinkled on top has a fan in me...I love me some cheese, the stinkier and stronger the better!
Makes ~ 4 entree sized servings, serve along with warm crusty bread
2 ripe pears, peeled, quartered & cored
2 pounds butternut squash, peeled, seeded & 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
½ 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
- Preheat oven to 400 F
- Combine pears, squash, tomatoes, leek, garlic, oil and ¼ teaspoon salt & 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 ¼ teaspoon salt.
- Cook the soup over medium-low heat stirring, until hot, about 10 minutes. Divide among bowls and garnish with cheese and chives (or scallion greens)