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.

Cook Time:
35 mins
Additional Time:
40 mins
Total Time:
1 hrs 15 mins
6 servings, 1 1/3 cups each


  • 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

  • ½ 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


  1. Preheat oven to 400 degrees 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).



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 (per serving)

228 Calories
9g Fat
34g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 228
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 6g 23%
Total Sugars 12g
Protein 6g 13%
Total Fat 9g 12%
Saturated Fat 4g 18%
Cholesterol 11mg 4%
Vitamin A 16806IU 336%
Vitamin C 42mg 47%
Folate 67mcg 17%
Sodium 804mg 35%
Calcium 173mg 13%
Iron 2mg 9%
Magnesium 68mg 16%
Potassium 770mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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