Cheesy Roasted Pear, Butternut & Leek Soup
Cheesy Roasted Pear, Butternut and Leek Soup recipe
Yield
8 servingsPrep
25 minCook
65 minReady
95 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pears
ripe, peeled, quartered and cored |
|
| 2 | pounds |
butternut squash
peeled, seeded and cut into 2-inch chunks |
|
| 2 | medium |
tomatoes
cored and quartered |
|
| 1 | large |
leeks
pale green and white parts only, halved lengthwise, sliced and washed |
*
|
| 4 | cloves |
garlic
crushed |
|
| 1 ½ | tablespoons |
olive oil
or other vegetable oil |
|
| ½ | teaspoon |
salt
divided |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 4 | cups |
stock
vegetable or other broth, divided |
|
| ⅔ | cup |
goat (chevre) cheese
crumbled |
*
|
| 1 ½ | tablespoons |
chives
freshly and thinly sliced or scallions, spring or green onions |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pears
ripe, peeled, quartered and cored |
|
| 907.2 | g |
butternut squash
peeled, seeded and cut into 2-inch chunks |
|
| 2 | medium |
tomatoes
cored and quartered |
|
| 1 | large |
leeks
pale green and white parts only, halved lengthwise, sliced and washed |
*
|
| 4 | cloves |
garlic
crushed |
|
| 23 | ml |
olive oil
or other vegetable oil |
|
| 2.5 | ml |
salt
divided |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 946 | ml |
stock
vegetable or other broth, divided |
|
| 158 | ml |
goat (chevre) cheese
crumbled |
*
|
| 23 | ml |
chives
freshly and thinly sliced or scallions, spring or green onions |
|
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.
