Roasted Pear Butternut Soup With Crumbled Blue Cheese Recipes

EASY BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
• Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
• Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
• Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.

CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH BLUE CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss butternut squash, garlic cloves, and salt together in a bowl.
• Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
• Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
• Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
• Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
• Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.