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!
Roasted Pear-Butternut Soup with Crumbled Stilton
From EatingWell: 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.
55 Reviews for Roasted Pear-Butternut Soup with Crumbled Stilton
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.
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.
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.
Very tasty indeed. I added more cheese than indicated and that was a big hit
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