Roasted Pear-Butternut Soup with Crumbled Stilton
Roasted peers with butternut squash and pureed to create a nice creamy soup that gets a delicious garnish of Stilton cheese. Serve this along with first course or with a salad.
ripe pears, peeled and cored, 2 pounds of 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, 2 cloves garlic, crushed, 2 tablespoon olive oil,1/2 teaspoon salt, , Freshly ground pepper for taste, 4 cups vegetable broth, 2/3 cup crumbled Stilton, tablespoon thinly sliced fresh chives, or scallion greens
- Heat oven to 400°F.
- Put together pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Then put them on a large rimmed baking sheet and spread them evenly on the sheet. Then roast, stir occasionally, do it until the vegetables are tender, 40 minute to 1 hour. Take away the baking sheet and let it cool a bit.
- Mix half the vegetables and 2 cups broth in a blender; puree until it becomes smooth. Then put the mix to a large saucepan. Puree the remaining vegetables and 2 cups broth. Move the mix altogether to the pan and put in the remaining 1/4 teaspoon salt.
Cook the soup over medium-low heat; stir until it becomes hot for10 minutes.