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Roasted Pear-Butternut Soup with Crumbled Stilton
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, sliced 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
  • ⅔ cup crumbled Stilton, or other blue-veined cheese
  • 1 tablespoon thinly sliced fresh chives, or scallion greens
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