Fall's Best – Roasted Pear and Butternut Squash Soup

Name: Fall's Best – Roasted Pear and Butternut Squash Soup
Ingredients: 1 large butternut squash, cut in half with seeds cleaned out; 2 ripe pears, peeled, cored and quartered; 2 medium tomatoes, cored and quartered; 1 large leek, pale green and white parts only, halved lengthwise; 2 – 4 cloves of garlic; 2 tablespoons olive oil; salt and pepper to taste; 4 cups vegetable broth; crumbled Stilton blue cheese for garnish; toasted pepitas for garnish

"Nothings says fall better than a pot of homemade soup on a chilly November evening. Today, a recipe for one of my favorites!..."

INGREDIENTS

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1 large butternut squash, cut in half with seeds cleaned out

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2 ripe pears, peeled, cored and quartered

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2 medium tomatoes, cored and quartered

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1 large leek, pale green and white parts only, halved lengthwise

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2 – 4 cloves of garlic

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2 tablespoons olive oil

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salt and pepper to taste

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4 cups vegetable broth

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crumbled Stilton blue cheese for garnish

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toasted pepitas for garnish

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