Roasted Pear-Butternut Soup With Crumbled Blue Cheese - butternut squash

Method

• Preheat oven to 400 degrees F.
• Wash produce.
• Core, peel, and quarter pears.
• Peel and seed butternut squash.
• Cut into 2" chunks.
• Core and quarter tomatoes.
• Using the white and light green parts only, half the leek length-wise.
• Slice and wash thoroughly.
• Mince garlic.
• Combine pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl.
• Toss to coat.
• Spread evenly on a large rimmed baking sheet.
• Roast, stirring occasionally, until vegetables are tender, about 40 minutes.
• Let cool slightly.
• Place half the vegetables as well as 2 cups of broth in a blender and puree until smooth.
• Transfer to a large saucepan.
• Puree the remaining vegetables and 2 cups broth.
• Add to the pan and stir in salt to taste.
• Cook the soup over medium-low heat, stirring until hot about 10 minutes.
• Garnish with cheese and chives.