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Roasted Pear-Butternut Soup with Crumbled Stilton

October/November 2006

Your rating: None Average: 4.1 (143 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

55 Reviews for Roasted Pear-Butternut Soup with Crumbled Stilton

09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

This was superb! The sweetness of the pears and the contrast of the stilton really works to create an interesting soup. I wouldn't hesitate to make this for a formal dinner party.

Ellen, Oakton, VA

Comments
09/28/2009
Anonymous

Skip the chicken stock. Just crumble the Stilton onto the roasted fruit and vegetables and enjoy the unadulterated flavors.

Anonymous, Alameda, CA

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

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

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