Roasted Pear-Butternut Soup with Crumbled Stilton

This recipe came to my inbox by way of RealAge.com back in the fall. It’s a great and easy recipe for a healthy and tasty soup which is sweet and savory. Roasting the pears and the butternut squash, caramelizes their sugars, enhancing their natural sweetness. Balancing that sweetness are the leeks, tomatoes, garlic, and salt & pepper. You can find the recipe Here.

 Here are the veggies and pear drizzled with olive oil and seasoned with salt & pepper ready to roast in the oven.

And here they are 45 minutes later, roasted in all their carmelized-goodness.

Add your roasted veggies to 4 cups of chicken stock. Time permitting, I like to make my chicken stock when I have a chicken, so I can control the sodium (and know there is no added MSG) and freeze it for later.

 The recipe calls for pureeing it in a blender in batches, but I used my immersion blender in the pot and it is done in 5 minutes, quick and easy with less clean up.

 Add some blue cheese crumbles and some walnuts. . .a little crumbled bacon doesn’t hurt either :)

I’m sharing this recipe at Foodie Friday and am including this soup as part of my Food for Thought Edible Review, where pages from your book magically mix with the kitchen and your camera, from my book  All Over Creation,

For the purpose of my book review on Saturday, this recipe will be named Promiscuous Squash Soup…the Free Dictionary defines promiscuity* as a mixture of diverse or unrelated parts or individuals; a hodgepodge, which is appropriate considering the  combination of unlikely ingredients in this soup !

( *in addition to having indiscriminate sexual partners which apparently squash are prone to do :-)

Stop by Designs by Gollum for more Foodie Friday Fun.