- 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 the 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).
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Add more broth when reheating, if desired.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 235
- Calories from fat 90
- Total Fat 10gm 15%
- Saturated Fat 4gm 20%
- Monounsaturated Fat 5gm
- Sodium 721mg 30%
- Total Carbohydrates 34gm 11%
- Fiber 6gm 6%
- Protein 6gm
- Cholesterol 11mg 4%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.