This recipe is from former StyleBlueprint Birmingham Editor Catherine Romero.
I love to make soup in the fall, especially while my boys are watching football, because it gives me something to do while still participating in their activity of choice. Butternut squash is one of my favorite fall vegetables, and this soup showcases it so well. Roasted pears and squash give this pureed soup a velvety texture and distinctive flavor. I always make extra and freeze for later.
- 1 large butternut squash, cut in half with seeds cleaned out
- 2 ripe pears, peeled, cored and quartered
- 2 medium tomatoes, cored and quartered
- 1 large leek, pale green and white parts only, halved lengthwise
- 2 - 4 cloves of garlic
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 cups vegetable broth
- crumbled Stilton blue cheese for garnish
- toasted pepitas for garnish
- Preheat oven to 400 degrees F.
- Wash and prepare vegetables.
- Combine pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a large roasting pan. Toss to coat. Spread out evenly and turn squash face down in pan.
- Roast until the vegetables are tender, about 45 minutes. Let cool slightly. Scoop out the squash and discard the skin.
- Place half the vegetables and 2 cups of broth in a blender; puree until smooth. Transfer to a large saucepan. Repeat with remaining vegetables and broth.
- Cook soup over medium-low heat, stirring until hot, about 5 minutes.
- Garnish with blue cheese and pepitas.