Roasted Pear-Butternut Soup with Crumbled Stilton (Printer-Friendly Version) | Eating Well
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Roasted Pear-Butternut Soup with Crumbled Stilton

http://www.eatingwell.com/recipes/roasted_pear_butternut_soup_with_crumbled_stilton.html

From EatingWell:  October/November 2006

Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese. You can serve this as a first course or with a salad and crusty bread for a light autumn supper.

6 servings, 1 1/3 cups each | Active Time: 35 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  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).

Nutrition

Per serving : 235 Calories; 10 g Fat; 5 g Sat; 5 g Mono; 11 mg Cholesterol; 34 g Carbohydrates; 6 g Protein; 6 g Fiber; 721 mg Sodium; 700 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1/2 fruit, 2 fat

Tips & Notes