Cheesy Roasted Pear, Butternut & Leek Soup

Directions

Preheat oven to 400°F.

Toss pears, squash, tomatoes, leek, garlic with oil, ¼ teaspoon salt and pepper in a large bowl until evenly coat.

Place evenly on a large baking sheet.

Roast, stirring occasionally, until the vegetables are tender, 45 to 55 minutes.

Allow to cool a few minutes.

Add half the vegetables and 2 cups broth in a blender, purée until smooth.

Pour into a large saucepan.

Purée the remaining vegetables and 2 cups broth.

Pour into the pan and add the remaining ¼ teaspoon salt or to taste.

Heat the soup over medium-low heat, stirring, until hot, 10 to 12 minutes.

Sprinkle crumbled goat cheese and chives or scallions on top.

Serve warm with croutons if desired.