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Roasted Pear-Butternut Soup with Crumbled Stilton

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  1 Hour 15 Minutes
  6 servings, 1 1/3 cups each
Stilton cheese and pears are a classic combination--the salty milky blue cheese balances the sweet, floral taste of the pears. Roasting the pears and the butternut squash caramelizes their sugar, maximizing their inherent sweetness. You can serve this creamy soup as a first course or with a salad and crusty bread for a light autumn supper.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Add more broth when reheating, if desired.
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
Roasted Pear-Butternut Soup with Crumbled Stilton Recipe at
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).

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, 1 1/3 cups each
Calories: 236
Fat. Total: 10g
Protein: 6g
Carbohydrates, Total: 34g
Fat, Saturated: 4g
Fiber: 6g
Cholesterol: 11mg
Sodium: 721mg
% Cal. from Fat: 38%
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