This is not only easy to make but is completely fantastic! It has become a favourite to make....even with those in the family who are not ordinarily stilton eaters! DELICIOUS!
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 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 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 soup was fantastic. My family absolutely loved it for Thanksgiving dinner. The cheese was the perfect final touch.
This soup was excellent. The flavors were wonderful . We had it as an accompaniment to pork roast with an apple sauce garnish. It went very well. Big hit with everyone.