Pear & Gorgonzola Soup

• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 whole Sweet White Onion, Peeled And Chopped
• 1 whole Carrot, Peeled And Chopped
• 1 whole Leek, Thinly Sliced (green Part Only)
• 1 whole Celery, Chopped
• 1/2 whole Butternut Squash, Peeled And Chopped
• 4 whole Pears, Cored, Peeled And Chopped
• 2 sprigs Rosemary, Finely Chopped Plus Extra For Garnish If Desired
• 4 cups Vegetable Stock
• 1 cup Pumpkin Ale (or Seasonal Ale)
• 1 cup Gorgonzola
• 1 cup Heavy Cream
• 1 teaspoon Sea Salt And Pepper
• 2 Tablespoons Gorgonzola (garnish)
• 4 Tablespoons Toasted Squash Seeds (garnish)

1. 1. Add butter and oil to a stockpot over medium heat until butter is melted. Add in onion, carrot, leek, celery, squash, pears and rosemary and saute until softened, about 5 minutes.
2. 2. Add in stock and ale and bring to a simmer for 20 minutes.
3. 3. Pour the soup into a food processor or use an immersion blender and puree until smooth. Be careful - it's hot! Return to the pot and put it back on the stove.
4. 4. Add in 1 cup of gorgonzola and heavy cream and bring back up to temperature over medium heat. Do not bring up to a boil. Season with salt and pepper.
5. 5. Pour into bowls and top with toasted seeds, small chunks of Gorgonzola and rosemary.

butter, olive oil, sweet white onion, carrot, celery, butternut, rosemary, vegetable stock, ale, gorgonzola, heavy cream, salt, gorgonzola

Taken from tastykitchen.com/recipes/soups/pear-gorgonzola-soup/ (may not work)