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. Source: EatingWell Magazine, October/November 2006

Marie Simmons



  • Preheat oven to 400 degrees 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).


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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

228 calories; 9.4 g total fat; 3.5 g saturated fat; 11 mg cholesterol; 804 mg sodium. 769 mg potassium; 33.8 g carbohydrates; 6.3 g fiber; 12 g sugar; 6.3 g protein; 16806 IU vitamin a iu; 42 mg vitamin c; 67 mcg folate; 173 mg calcium; 2 mg iron; 68 mg magnesium;

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