Ingredients

• 2 ripe pears, peeled, quartered and cored
• 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
• 2 medium tomatoes, cored and quartered
• 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
• 2 cloves garlic, crushed
• 2 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt, 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

---

Cooking Directions

Step 1

Preheat oven to 400°F.

Step 2

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.

Step 3

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.

Step 4

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).