Rating: 4.83 stars
60 Ratings
  • 5 star values: 54
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Marie Simmons
Source: EatingWell Magazine, October/November 2006

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Read the full recipe after the video.

Recipe Summary test

total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

  • 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.

  • 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).

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

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.
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Reviews (22)

60 Ratings
  • 5 star values: 54
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/30/2011
Wonderful soup. Definately company-worthy. Stilton cheese was delicious on top! Thanks for this healthful and delicious recipe! Read More
Rating: 4 stars
09/19/2012
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! Read More
Rating: 5 stars
10/30/2011
The best soup I have ever made. Definitely a favorite in our house. YUM! Julie CO Read More
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Rating: 5 stars
10/30/2011
Loved it! My husband was skeptical until he tasted it. Definetly a keeper. Julie Tempe AZ Read More
Rating: 5 stars
10/30/2011
This soup is truly incredible. I've made it many times - it's a big "go-to" for dinner parties and guests as well. It always impresses. There are so many layers of flavor - absolutely stunning soup. Read More
Rating: 5 stars
10/30/2011
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 Read More
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Rating: 5 stars
10/30/2011
Very good! Made the house smell great while I was roasting. Easy. Basically just cutting up veggies and pears. First time I used stilton cheese. Wow if you like blue cheese this stuff is great. Creamy! Expensive but a little goes a long way. Anonymous pa Read More
Rating: 5 stars
10/30/2011
I made this for the first time and used my butternut squash and pears from our garden and used vegetable broth. Instead of roasting in the oven due to time constraints and turntable motor in convection oven worn out I microsteamed the vegetables in my Tupperware 3 qt stack cooker til tender then pureed them in my Champ HP3 blender on speed 10 for one cycle (awesome machine) and heated in the microwave instead of stove top (don't have one that works) and turned out very well. I used Gorgonzola cheese. I thought it was pretty tasty and my picky daughter even liked it. My son and husband like anything that isn't nailed down or still moving but they liked it. I would make it again. It's fairly easy to make. Read More
Rating: 5 stars
10/30/2011
This is one of the best squash soups I've eaten. The roasting deepens the flavors and the house really smells good! Anonymous St. Paul MN Read More