ROASTED PEAR and BUTTERNUT SQUASH SOUP
adapted from a recipe in EatingWell magazine
found on Cooking.com
• 2 large, or 3 small pears, peeled, cored and quartered
• 2 pounds butternut squash, peeled, seeded and cut into 2-inch cubes
• 2 tomatoes, 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
• 1/2 teaspoon salt, divided
• Freshly ground black pepper to taste
• 4 cups organic chicken broth
• Approximately 2/3 cup of any blue-veined cheese (I use Maytag Blue), crumbled
• Thinly-sliced fresh chives
1. Preheat oven to 400˚F.
2. Combine pears, squash, tomatoes, leek, garlic, olive 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 of the roasted vegetables into a blender containe, add enough of the chicken broth to make a thick purée and process until smooth. Transfer to a large saucepan. Repeat with the remaining vegetables. Stir any remaining chicken broth into the the vegetable purée in the saucepan. Season with the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring until heated through, about 10 minutes. Divide soup among bowls and garnish with the blue cheese and chives.