Cook Time:35 minsAdditional Time:40 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings, 1 1/3 cups eachJump to Nutrition Facts
Cook Time:35 minsAdditional Time:40 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings, 1 1/3 cups each
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Yield:6 servings, 1 1/3 cups each
Yield:
6 servings, 1 1/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2ripe pears, peeled, quartered and cored2poundsbutternut squash, peeled, seeded and cut into 2-inch chunks2medium tomatoes, cored and quartered1large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly2clovesgarlic, crushed2tablespoonsextra-virgin olive oil½teaspoonsalt, dividedFreshly ground pepper, to taste4 cups vegetable broth, or reduced-sodium chicken broth, divided2/3 cup crumbled Stilton, or other blue-veined cheese1 tablespoon thinly sliced fresh chives, or scallion greens
Cook Mode(Keep screen awake)
Ingredients
2ripe pears, peeled, quartered and cored
2poundsbutternut squash, peeled, seeded and cut into 2-inch chunks
2medium tomatoes, cored and quartered
1large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2clovesgarlic, crushed
2tablespoonsextra-virgin olive oil
½teaspoonsalt, 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
DirectionsPreheat oven to 400 degrees F.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).TipsMake 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.Originally appeared: EatingWell Magazine, October/November 2006
Directions
Preheat oven to 400 degrees F.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).TipsMake 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.
Preheat oven to 400 degrees F.
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.
Originally appeared: EatingWell Magazine, October/November 2006
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Nutrition Facts(per serving)228Calories9gFat34gCarbs6gProtein
Nutrition Facts(per serving)
- 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.
