Roasted Pear-Butternut Soup with Crumbled Stilton

55 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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  • 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
  • 1/2 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 4 cups vegetable broth, or reduced-sodium chicken broth, divided
  • 2/3 cup crumbled Stilton, or other blue-veined cheese
  • 1 tablespoon thinly sliced fresh chives, or scallion greens

Preparation

  • Active

  • Ready In

  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).
  • 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: 1 1/3 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; 16806 IU vitamin A; 42 mg vitamin C; 173 mg calcium; 2 mg iron; 804 mg sodium; 769 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 1/2 fruit, 2 fat

Reviews 55

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: cecookevt
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
November 16, 2011
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By: EatingWell User
OMG Best soup I've ever made or tasted! I substituted 2 cups of Trader Joe's Pear Cinammon Cider (a most try!) for 2 cups of the broth. Really brought out the flavor of fall!
October 02, 2011
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By: rayraymiester
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!
November 26, 2010
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By: EatingWell User
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.
November 08, 2010
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By: EatingWell User
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!