Roasted Pear-Butternut Soup with Crumbled Stilton

seriously can't believe all the five stars for this wretched soup. Have they never had plain butternut squash soup without all these extra ingredients? In this case, more is most definitely LESS. yuck.

This soup has become a signature dish in our home. DO NOT cook the leeks with the rest of the veg in the oven though. They will burn. I learned that lesson quick. Cook the leeks separate in a pan on the stove with a little olive oil and salt and pepper for about ten min on medium heat stirring occasionally. When they soften put them aside in a bowl until the others ingredients are roasted and ready to be blended together with the stock. Also, I add an extra tomato. Make sure every 15 min, you stir/flip the veggies in the oven so they cook evenly. Once you make it a few times, you will be a pro!

This was probably the first eatingwell recipe I've made that was disappointing. First, even with frequent stirring, roasting the veggies at 400F resulted in burnt leeks that had to be tossed. I suggest roasting at 350 and/or setting the oven to bake not roast. The flavor wasn't sharp enough for me, even with the addition of the Stilton. I used two small Royal Riviera pears and one medium Bartlett. I added a lot of powdered garlic as we were out of fresh -- you could really smell it when the veggies were roasting. I don't know what I'd do to improve this if I were to make it again. It is not unedible, but rather the flavor combination isn't very pleasing to me.

Love this! I made it as directed and couldn’t be happier with the flavor.

This was delicious! I followed the recipe as is and thought it was perfect. For me, the blue and chives just made this dish outstanding.

Simple ingredients combine for great flavor First, I do not like blue cheese in general, but after reading the reviews, I thought I'd give it a try. I chose a mild Fourme D'ambert blue cheese. I also tried it with camembert, and I have to say the soup really is much better with the stronger flavor of the blue cheese. I loved that the flavors of the roasted vegetables and fruit were allowed to showcase themselves. I used comice pears as they were the most ripe of the pears available, and thankfully there was no gritty texture. I chose to leave the garlic whole while roasting, so that is was less likely to burn and more likely to take on a nutty flavor.

Essential autumn fareWhat a great soup for fall. I followed recipe, but used Gorgonzola instead of Stilton. I lined the baking sheet w parchment paper for easy clean-up. An immersion blender made the process super simple. No gritty texture (I used ripe Bartlett pears). This was such a hit w the in-laws that I'm making more (a bigger batch) next weekend. Pros: Easy, not a lot of clean-upCons: My in-laws ate all of it. I wanted left overs :(

Essential autumn fare What a great soup for fall. I followed recipe, but used Gorgonzola instead of Stilton. I lined the baking sheet w parchment paper for easy clean-up. An immersion blender made the process super simple. No gritty texture (I used ripe Bartlett pears). This was such a hit w the in-laws that I'm making more (a bigger batch) next weekend. Pros: Easy, not a lot of clean-up Cons: My in-laws ate all of it. I wanted left overs :(

This was great. I roasted 1 pear and 1 honeycrisp apple and replaced the tomatoes with a red pepper (that's what I had on-hand). I used 2c fresh apple cider, 1c coconut milk and 1c chicken broth for the liquid - this really bumped up the flavor! It also needed to be spiced up - I added cumin, coriander, cayenne and ginger. Next time I think I will roast the vegetables with the seasonings. Although the cheese sounds great I'm on a no-dairy diet so I substituted roasted walnuts and homemade garlice croutons - YUM!

Yum! This was my second time making this soup, I love it. I made a few changes: I roasted about 6 cloves of garlic in foil when I roasted the veggies, I had about 1 cup of left over chickpeas so I pureed them with the soup and it made it nice and thick, I also added some cumin and red pepper to the finished product to deepen the flavor and to give it a kick. This is a great fall recipe!

Yum!This was my second time making this soup, I love it. I made a few changes: I roasted about 6 cloves of garlic in foil when I roasted the veggies, I had about 1 cup of left over chickpeas so I pureed them with the soup and it made it nice and thick, I also added some cumin and red pepper to the finished product to deepen the flavor and to give it a kick. This is a great fall recipe!

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!

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!

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.

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 *love* this soup! I've made it for dinner parties and it's been a big hit every time!

I *love* this soup! I've made it for dinner parties and it's been a big hit every time!

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 soup was fantastic. My family absolutely loved it for Thanksgiving dinner. The cheese was the perfect final touch.

This soup was fantastic. My family absolutely loved it for Thanksgiving dinner. The cheese was the perfect final touch.

Wow this was amazing!I didn't have squash so I used pumpkin and it was devine! Thanks for a recipe I will always use!!! achick