Page Title
Roasted Pear- Butternut Soup
The statements made in this website have not been evaluated by the Food  
and Drug Administration. The products are not intended to diagnose, treat,  
cure or prevent any disease. Any scientific information that we may give you  
or lead you to is for your education and is not to be used as a substitute for a  
health provider's care or proven therapy.

Contact Us | Terms of Service |Privacy Policy | Disclaimer | Copyright
                Copyright © 2008 Dolkar Wellness & Longevity
                  9600 North 96th Street Scottsdale AZ 85258
                                      All Rights Reserved
Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each 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
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion greens


Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and
pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking
sheet. Roast,  
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool   
slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth.
Transfer to a large saucepan. Puree the remaining vegetables and 2 cups
broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.  Cook the
soup over medium-low heat, stirring, until hot, about 10 minutes. Divide
among 6 bowls and garnish with cheese and chives (or scallion greens).