Roasted Pear-Butternut Soup with Crumbled Stilton Recipe

Looking for an easy Roasted Pear-Butternut Soup with Crumbled Stilton recipe? Learn how to make Roasted Pear-Butternut Soup with Crumbled Stilton using healthy ingredients.


Submitted by almajoly

Makes 6 servings



From EatingWell October/November 2006 "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" Rated 4.5 stars out of 5 - eatingwell.com

Recipe Ingredients for Roasted Pear-Butternut Soup with Crumbled Stilton

2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks
2 medium tomatoes
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
1/2 teaspoon salt
1 Freshly ground pepper
4 cups vegetable broth, divided (or reduced sodium chicken broth)
2/3 cup blue cheese, crumbled (preferably Stilton)
1 tablespoon scallion, green tops, thinly sliced (or chives)

Recipe Directions for Roasted Pear-Butternut Soup with Crumbled Stilton

  1. Preheat oven to 400 degrees.

  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 - 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 of broth. Add to the pan and sir 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 (1 1/3 cup serving size) and garnish with cheese and scallion greens or chives.

  5. Make Ahead Tip: Cover and refrigerate up to 3 days or freeze for up to 1 month. Add more broth when reheating, if desired.

Categories

Vegetables, First Course, Main Dish

Nutrition Facts
Serving Size 458.7g
Amount Per Serving
Calories
245
Calories from Fat
91
% Daily Value*
Total Fat
10.1g
16%
Saturated Fat
3.7g
19%
Trans Fat
0.0g
Cholesterol
11mg
4%
Sodium
924mg
39%
Potassium
922mg
26%
Total Carbohydrates
33.5g
11%
Dietary Fiber
6.0g
24%
Sugars
12.4g
Protein
8.9g
Vitamin A 336% Vitamin C 70%
Calcium 18% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement