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Vegetarian

Roasted Pear-Butternut Squash Soup

Lunch

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

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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