Roasted Pear-Butternut Soup with Crumbled Stilton
Need a gluten free and lacto ovo vegetarian soup? Roasted Pear-Butternut Soup with Crumbled Stilton could be a spectacular recipe to try. For $2.85 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 280 calories, 11g of protein, and 14g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Winter will be even more special with this recipe. If you have pepper, scallion greens, salt, and a few other ingredients on hand, you can make it. 3076 people were glad they tried this recipe. It is brought to you by Eating Well. Overall, this recipe earns an amazing spoonacular score of 95%. If you like this recipe, you might also like recipes such as Roasted Pear-Butternut Soup With Crumbled Blue Cheese, Roasted Butternut Squash & Pear Soup, and Creamy Butternut Squash Soup with Fresh Sage and Crumbled Spicy Sausage.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 40 minutes
Ingredients:
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
2 cloves garlic, crushed
1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
4 cups vegetable broth, or reduced-sodium chicken broth, divided
2 tablespoons extra-virgin olive oil
2 ripe pears, peeled, quartered and cored
Freshly ground pepper, to taste
1/2 teaspoon salt, divided
1 tablespoon thinly sliced fresh chives, or scallion greens
2/3 cup crumbled Stilton, or other blue-veined cheese
2 medium tomatoes, cored and quartered
Equipment:
oven
bowl
baking sheet
blender
sauce pan
frying pan
Cooking instruction summary:
Preheat oven to 400F.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).
Step by step:
1. Preheat oven to 400F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat.
3. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes.
4. Let cool slightly.
5. Place half the vegetables and 2 cups broth in a blender; puree until smooth.
6. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth.
7. 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).
Nutrition Information:
covered percent of daily need
