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Roasted Pear and Butternut Squash Soup 

  Makes 6 servings, 1 1/3 cups each
  Prep Time: 35 minutes
  Total Time: 1 1/4 hours
  Ease of Preparation: Easy

 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
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).

Nutritional Notes: per serving: 235 calories; 10 g fat (5 g sat, 5 g mono); 11 mg cholesterol; 34 g carbohydrates; 6 g protein; 721 mg sodium; 700 mg potassium.