Cheesy Roasted Pear, Butternut and Leek Soup

• 2 each pears ripe, peeled, quartered and cored
• 2 pounds butternut squash peeled, seeded and cut into 2-inch chunks
• 2 medium tomatoes cored and quartered
• 1 large leeks pale green and white parts only, halved lengthwise, sliced and washed
• 4 cloves garlic crushed
• 1 1/2 tablespoons olive oil or other vegetable oil
• 1/2 teaspoon salt divided
• 1 x black pepper freshly ground, to taste
• 4 cups stock vegetable or other broth, divided
• 23 cup goat (chevre) cheese crumbled
• 1 1/2 tablespoons chives freshly and thinly sliced or scallions, spring or green onions

1. Preheat oven to 400F.
2. Toss pears, squash, tomatoes, leek, garlic with oil, 1/4 teaspoon salt and pepper in a large bowl until evenly coat.
3. Place evenly on a large baking sheet.
4. Roast, stirring occasionally, until the vegetables are tender, 45 to 55 minutes.
5. Allow to cool a few minutes.
6. Add half the vegetables and 2 cups broth in a blender, puree until smooth.
7. Pour into a large saucepan.
8. Puree the remaining vegetables and 2 cups broth.
9. Pour into the pan and add the remaining 1/4 teaspoon salt or to taste.
10. Heat the soup over medium-low heat, stirring, until hot, 10 to 12 minutes.
11. Sprinkle crumbled goat cheese and chives or scallions on top.
12. Serve warm with croutons if desired.

pears ripe, butternut squash, tomatoes, leeks pale, garlic, olive oil, salt, black pepper, stock vegetable, goat, chives

Taken from recipeland.com/recipe/v/cheesy-roasted-pear-butternut-l-51554 (may not work)