Roasted Pear-Butternut Soup With Crumbled Blue Cheese

• 2 pears, ripe
• 1 butternut squash
• 2 medium tomatoes
• 1 large leek
• 2 garlic cloves
• 2 tablespoons extra virgin olive oil
• 12 teaspoon salt
• fresh ground pepper
• 4 cups homemade stock, divided
• 23 cup blue cheese, crumbled
• chives, thinly sliced

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

butternut squash, tomatoes, leek, garlic, extra virgin olive oil, salt, fresh ground pepper, homemade stock, blue cheese, chives

Taken from www.food.com/recipe/roasted-pear-butternut-soup-with-crumbled-blue-cheese-344462 (may not work)