Roasted Pear-Butternut Soup with Crumbled Stilton
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.
Source: EatingWell Magazine, October/November 2006
Gallery
Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Tips
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 Facts
Serving Size: 1 1/3 cups
Per Serving:
228 calories; protein 6.3g; carbohydrates 33.8g; dietary fiber 6.3g; sugars 12.2g; fat 9.4g; saturated fat 3.5g; cholesterol 11.3mg; vitamin a iu 16806.2IU; vitamin c 42.3mg; folate 66.6mcg; calcium 172.6mg; iron 1.7mg; magnesium 68.2mg; potassium 769.5mg; sodium 804.2mg; thiamin 0.2mg.
Exchanges:
1 starch, 1 vegetable, 1/2 fruit, 2 fat