Recipe courtesy of

Roasted Pear-Butternut Soup with Crumbled Stilton

Stilton cheese and pears are a classic combination--the salty milky blue cheese balances the sweet, floral taste of the pears. Roasting the pears and the butternut squash caramelizes their sugar, maximizing their inherent sweetness. You can serve this creamy soup as a first course or with a salad and crusty bread for a light autumn supper.
Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 35 min
  • Cook: 40 min
  • Yield: 6 servings, 1 1/3 cups each
  • Nutrition Info
Share This Recipe


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, sliced and washed thoroughly

2 cloves garlic, crushed

2 tablespoons extra-virgin olive oil

1/2 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


  1. Preheat oven to 400°F.
  2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 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 1/4 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).