Roasted Pear-Butternut Squash Soup
Preheat oven to 400 degrees.
Combine pears, squash, tomatoes, leek, garlic, oil in a large bowl and toss to coat.
Spread vegetable mixture evenly on a large rimmed baking sheet.
Roast, stirring occasionally, until the vegetables are tender—about 40 to 55 minutes.
Let cool slightly. Place half the vegetables and two cups of broth in a blender; puree until smooth.
Transfer blended vegetables to a large sauce pan.
Puree the remaining vegetables and two cups of broth and then add to the mixture to the pan.
Cook soup over medium-low heat, stirring until hot—for about 10 minutes.
Divide among six bowls and garnish with cheese and chives (or scallion greens).
2 ripe pears, peeled, quartered and cored
2 lbs. butternut squash, peeled, seeded and cut into 2-inch chunks
2 medium tomatoes, cored and quartered
1 large leek, halved lengthwise and sliced
2 cloves garlic, crushed
2 tbs. olive oil
4 cups vegetable broth or reduced-sodium chicken broth, divided
2/3 cup crumbled low-fat blue cheese
1 tbs. thinly sliced fresh chives or scallion greens
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