Ingredients

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

Directions

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.