Cheesy Roasted Pear, Butternut and Leek Soup
Cheesy Roasted Pear, Butternut and Leek Soup recipe
Ingredients
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 |
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.
Nutrition Facts
Serving Size 319g (11.3 oz)