Roasted Pear-Butternut Soup with Crumbled Stilton

Roasted Pear-Butternut Soup with Crumbled Stilton

59 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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
  • ½ teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 4 cups vegetable broth, or reduced-sodium chicken broth, divided
  • ⅔ cup crumbled Stilton, or other blue-veined cheese
  • 1 tablespoon thinly sliced fresh chives, or scallion greens


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Combine pears, squash, tomatoes, leek, garlic, oil, ¼ 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 ¼ 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).
  • 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 information

  • Serving size: 1⅓ cups
  • Per serving: 228 calories; 9 g fat(4 g sat); 6 g fiber; 34 g carbohydrates; 6 g protein; 67 mcg folate; 11 mg cholesterol; 12 g sugars; 0 g added sugars; 16,806 IU vitamin A; 42 mg vitamin C; 173 mg calcium; 2 mg iron; 804 mg sodium; 769 mg potassium
  • Nutrition Bonus: Vitamin A (336% daily value), Vitamin C (70% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, ½ fruit, 2 fat

Reviews 59

February 03, 2019
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By: SuzyHomeMaker
This soup has become a signature dish in our home. DO NOT cook the leeks with the rest of the veg in the oven though. They will burn. I learned that lesson quick. Cook the leeks separate in a pan on the stove with a little olive oil and salt and pepper for about ten min on medium heat stirring occasionally. When they soften put them aside in a bowl until the others ingredients are roasted and ready to be blended together with the stock. Also, I add an extra tomato. Make sure every 15 min, you stir/flip the veggies in the oven so they cook evenly. Once you make it a few times, you will be a pro!
January 22, 2018
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By: Stephanie Fishkin Dark
This was probably the first eatingwell recipe I've made that was disappointing. First, even with frequent stirring, roasting the veggies at 400F resulted in burnt leeks that had to be tossed. I suggest roasting at 350 and/or setting the oven to bake not roast. The flavor wasn't sharp enough for me, even with the addition of the Stilton. I used two small Royal Riviera pears and one medium Bartlett. I added a lot of powdered garlic as we were out of fresh -- you could really smell it when the veggies were roasting. I don't know what I'd do to improve this if I were to make it again. It is not unedible, but rather the flavor combination isn't very pleasing to me.
October 27, 2017
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By: Maddy
Love this! I made it as directed and couldn’t be happier with the flavor.
October 06, 2017
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By: Leeann Cannon
This was delicious! I followed the recipe as is and thought it was perfect. For me, the blue and chives just made this dish outstanding.
November 25, 2013
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By: Jilary
Simple ingredients combine for great flavor First, I do not like blue cheese in general, but after reading the reviews, I thought I'd give it a try. I chose a mild Fourme D'ambert blue cheese. I also tried it with camembert, and I have to say the soup really is much better with the stronger flavor of the blue cheese. I loved that the flavors of the roasted vegetables and fruit were allowed to showcase themselves. I used comice pears as they were the most ripe of the pears available, and thankfully there was no gritty texture. I chose to leave the garlic whole while roasting, so that is was less likely to burn and more likely to take on a nutty flavor.
October 20, 2013
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By: janeruin
Essential autumn fare What a great soup for fall. I followed recipe, but used Gorgonzola instead of Stilton. I lined the baking sheet w parchment paper for easy clean-up. An immersion blender made the process super simple. No gritty texture (I used ripe Bartlett pears). This was such a hit w the in-laws that I'm making more (a bigger batch) next weekend. Pros: Easy, not a lot of clean-up Cons: My in-laws ate all of it. I wanted left overs :(
October 10, 2012
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By: EatingWell User
easy and great! The blue cheese garnish goes so well with the soup! Everyone loves this and the leek and pears add to the complex flavor. Make sure the pears are ripe. Pros: so simple to roast everything in one pan in the oven Cons: none
September 19, 2012
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By: cookinVT
This was great. I roasted 1 pear and 1 honeycrisp apple and replaced the tomatoes with a red pepper (that's what I had on-hand). I used 2c fresh apple cider, 1c coconut milk and 1c chicken broth for the liquid - this really bumped up the flavor! It also needed to be spiced up - I added cumin, coriander, cayenne and ginger. Next time I think I will roast the vegetables with the seasonings. Although the cheese sounds great I'm on a no-dairy diet so I substituted roasted walnuts and homemade garlice croutons - YUM!
January 16, 2012
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By: EatingWell User
Disappointing at best I was really not happy with this soup, even more so because I had been looking forward to the interesting combinaiton of roasted pears, tomatoes, and leeks. I felt as though I should have added more garlic cloves and perhaps an onion, however I decided to stick with the instructions as they were for a first try. Very bland, ended up throwing most away. What a waste of beautiful, fresh ingredients. Pros: Roasted pears, always a plus Cons: Flavorless, baby-food taste/texture
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