Roasted Pear-Butternut Soup with Crumbled Stilton Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
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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Number Of
Servings: |
Number Of
Servings:6 servings, 1 1/3 cups each |
Preparation
Time: |
Preparation
Time:40 minutes |
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