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
? cup crumbled Stilton, or other blue-veined cheese
1 tablespoon thinly sliced fresh chives, or scallion greens
Step 1: Preheat oven to 400-degrees
Step 2: Combine pears, squash, tomatoes, leeks, garlic, oil 1/2 teaspoon salt and peper in a large bowl and stir. Spread mixture evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40-45 minutes. Let cool slightly.
Step 3: Place half of the vegetables and 2 cups of stock in a food processor and process. Pour into a large soup pot. Repeat with remaining vegetables.
Step 4: Cook the soup over medium-low heat, stirring often until hot. Serve and top with cheese and chives or scallions.