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Roasted Pear-Butternut Soup with Crumbled Stilton

:  October/November 2006

Your rating: None Average: 4.1 (128 votes)

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.


READER'S COMMENT:
"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...
Roasted Pear-Butternut Soup with Crumbled Stilton Recipe

Makes: 6 servings, 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | High calcium | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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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).

Tips & Notes

  • 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.

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.

Nutrition Bonus: Vitamin A (350% daily value), Vitamin C (70% dv), Potassium (21% dv), Calcium (20% dv)

Carbohydrate Servings: 2

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


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Recipe Categories

Type of Dish
Main dish, Other
Main dish, vegetarian
Soups/stews
Ease of Preparation
Moderate
Ethnic/Regional
American
Total Time
More than 1 hour
Health & Diet Considerations
Low calorie
Low cholesterol
High calcium
High fiber
High potassium
Gluten free
Servings
6
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Fall
Winter
Holiday
Christmas
Thanksgiving
Style/Theme
Entertaining, formal
Make ahead instructions
Vegetarian
Publication
October/November 2006
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