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sassyinkpen asked for some healthy recipes. This one is for "Roasted Pear-Butternut Soup with Crumbled Stilton" It was a bit much to stuff into a comment, and it's a dandy, so I've posted it here for all.
Basically, you roast the squash with pears, tomatoes, a leek and garlic, then puree it all in with your broth. What really makes it is a garnish of crumbled bleu cheese. The whole recipe is under the cut.
Roasted Pear-Butternut Soup with Crumbled Stilton
Makes 6 servings, 1 1/3 cup each
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 and washed thoroughly.
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
½ 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
Instructions
!. Preheat oven to 400 degrees
2. Combine pears, squash, tomatoes, leek, garlic, oil, ¼ 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.
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 ¼ teaspoon salt.
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).
Tips
Cover and refrigerate for up to 3 days or freeze for up to a month. Add more broth when reheating, if desired.
Nutrition information
Per serving: 236 calories; 10 g fat (4 g sat, 5 g mono); 11 mg cholesterol; 34 g carbohydrate; 6 g protein; 6 g fiber; 721 mg sodium; 721 mg potassium.
Nutrition bonus: Vitamin A (350% daily value), Vitamin C (70% dv), Potassium (21% dv), Calcium (20% dv).
2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, ½ fruit, 2 fat
Credit: www.eatingwell.com
Basically, you roast the squash with pears, tomatoes, a leek and garlic, then puree it all in with your broth. What really makes it is a garnish of crumbled bleu cheese. The whole recipe is under the cut.
Roasted Pear-Butternut Soup with Crumbled Stilton
Makes 6 servings, 1 1/3 cup each
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 and washed thoroughly.
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
½ 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
Instructions
!. Preheat oven to 400 degrees
2. Combine pears, squash, tomatoes, leek, garlic, oil, ¼ 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.
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 ¼ teaspoon salt.
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).
Tips
Cover and refrigerate for up to 3 days or freeze for up to a month. Add more broth when reheating, if desired.
Nutrition information
Per serving: 236 calories; 10 g fat (4 g sat, 5 g mono); 11 mg cholesterol; 34 g carbohydrate; 6 g protein; 6 g fiber; 721 mg sodium; 721 mg potassium.
Nutrition bonus: Vitamin A (350% daily value), Vitamin C (70% dv), Potassium (21% dv), Calcium (20% dv).
2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, ½ fruit, 2 fat
Credit: www.eatingwell.com