seriously can't believe all the five stars for this wretched soup. Have they never had plain butternut squash soup without all these extra ingredients? In this case, more is most definitely LESS. yuck.
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!
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.
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.
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:(
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
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!
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
This recipe is absolutely fabulous! I have been wanting to make butternut squash soup for sometime and this recipe did not disappoint. The roasted pears gave it just the right amount of sweetness along side the crumbled blue cheese - what a combination. I continue to make this soup to impress and never fail!
What a beautiful and delicious soup. After fixing it once we prepared it as the first course of a "prize winning" dinner in which we participated - everyone loved it! Also freezes beautifully. Merry Saluda NC
Very good. I liked the fact that it used fruits and veggies that came into my local farm market at the same time. I found I had to roast the mixture a little longer to bring out the roasted taste as my tomatoes and pears were very juicy. Anonymous Chicago IL
Very easy to make but nothing without the stilton cheese. I am the queen of butternut squash soup and love pears but without the cheese it was only okay. With the cheese it was fabulous. Betty Seattle WA
I thought this soup was much better the next day--luckily being just two of us we had plenty of leftovers. The Stilton really makes the soup. I don't have fresh tomatoes on hand in November so I used canned tomato sauce and only used 1/2 the salt called for in the recipe. Used onions instead of leeks and tons more garlic and roasted some carrots along with the pears and squash. This is the kind of recipe that you can play around with. Next time I think I'll try it with vegetarian chicken broth since I found the veggie broth to be a little overpowering. Penelope Burlington VT
This soup is so delicious. Kids teens and adults ask for second helpings of this recipe. This soup freezes well; it tastes just as good when reheated. I will serve it at our Thanksgiving dinner. Jane Portland OR
This soup was wonderful! I served it with garlic cracked wheat toast. I bought Gorgonzola cheese instead of Stilton because I hate blue cheese but thought I would give it a go in something. It was perfect with the soup. Anonymous Austin TX
This is just about the best soup I have ever made. My husband and I can't wait for the fall to get some fresh soup on the table and in the freezer. I cannot recommend this recipe highly enough! Jan Huntington Beach CA
My husband added one can of Lite Coconut milk and seasoned to taste with Red Curry as opposed to adding the Stilton cheese. It was ever so pleasing to the taste buds as I myself have never been a fan for any squash dishes. Excellent taste hot or cold as well. Anonymous Klamath Falls OR
Soup was excellent. My husband and mother-in-law think it was made with pumpkin because they don't like squash. The cheese was just the right touch to add a little salty and cream to the soup Anonymous buffalo ny
Very good! Made the house smell great while I was roasting. Easy. Basically just cutting up veggies and pears. First time I used stilton cheese. Wow if you like blue cheese this stuff is great. Creamy! Expensive but a little goes a long way. Anonymous pa
I just made this for dinner after having had a craving for butternut squash soup. I was tired of the stuff out of cans and pouches and decided to give making it from scratch myself a whirl. And it was so worth it. This was just delicious so good that I couldn't stop myself from licking the bowl just a little as I was putting my dish in the dish washer. I highly recommend this.
I made this today for lunch. Both my husband and I were a bit disappointed. He felt it needed more salt and so did I. I added some before putting it away and it helped but it is still missing something. Maybe adding some parsnips to the roasting session? I don't know. It just seemed to be lacking a bit for us. I'll try it again and see what I come up with.
This recipe was very good and I loved the Stilton in it. One thing I would recommend is definitely make sure that the pears are ripe! I had to use un-ripe pears since that was all I could find and it left the soup with a grainy consistency. Otherwise it was very good!
This recipe has become a family favorite! So easy and so delicious. I hate chopping raw butternut squash so I roast it whole. Once the other roasting items are done and the squash usually needs 15-20 minutes more on its own. Let it cool a little then you can slice it open and scoop out the good stuff. I used parmesan shavings instead of stilton and it works well. Tried making the soup with onion instead of leek once and did not get such a yummy result.
This is one of the best soups I have ever made. I cut down on the prep time by buying pre-cut butternut squash from the grocery store. The rest of the soup comes together easily and the house smells so great when the veggies are roasting. I have made this soup at least 3 times and it gets rave reviews whenever I serve it. As my husband would say "its a keeper".
The taste was good the cheese added a wonderful touch. The kitchen smelled great with all the roasting veggies. I was not too happy with the grainy texture which was possibly due to the pears.. maybe some more pureeing would have helped.
I made this for the first time and used my butternut squash and pears from our garden and used vegetable broth. Instead of roasting in the oven due to time constraints and turntable motor in convection oven worn out I microsteamed the vegetables in my Tupperware 3 qt stack cooker til tender then pureed them in my Champ HP3 blender on speed 10 for one cycle (awesome machine) and heated in the microwave instead of stove top (don't have one that works) and turned out very well. I used Gorgonzola cheese. I thought it was pretty tasty and my picky daughter even liked it. My son and husband like anything that isn't nailed down or still moving but they liked it. I would make it again. It's fairly easy to make.
This turned out lumpy/grainy when I used a blender. Fortunately my food processor was able to get it to a smoother much more pleasant texture. I thought the flavors were very nice but I like my soups to be heartier. I probably would have liked the vegetables better before they were pureed.
We love love this recipe. It is so creamy and delicious and good for you. I've made this several times and it's become one of my show-off dishes. I pair it with proscuitto and mozzarella (or brie) sandwiches on toasted baguette. Amazing!
This was a delicious soup! The smell definitely does fill the house while the veggies are roasting. My husband loved it so much that he just had it for breakfast! I did do a couple of things differently- I used MacIntosh apples instead of pears and I used reduced fat blue cheese instead of the stilton. I also put out walnuts and garlic croutons for condiments which were yummy in the soup too! Fall is my favorite season and this soup definitely helped me to celebrate that!
We just had the first snow of the season in CT so I made this soup to bring to work for lunch. It is so delicious and was very easy to make. My pears weren't as ripe as they could have been so the soup was a little tangy. I added 1/4 t. nutmeg to sweeten it up. The blue cheese added just the right amount of creaminess. Delicious!
The flavor of this soup was really great...and it was the first time I'd ever roasted a pear. Unfortunately mine had that "grainy" pear texture. I used Bosc pears which are pretty hard and generally gritty in texture. I would recommend going for a smoother pear. You could certainly change out the pear for apple as well. Good taste though the layer of blue cheese is interesting.
Yum! This was my second time making this soup I love it. I made a few changes: I roasted about 6 cloves of garlic in foil when I roasted the veggies I had about 1 cup of left over chickpeas so I pureed them with the soup and it made it nice and thick I also added some cumin and red pepper to the finished product to deepen the flavor and to give it a kick. This is a great fall recipe!