Roasted Butternut Squash And Pear Soup

Ingredients -

3 pounds Butternut Squash, peeled, seeded and cut into chunks
1 1/2 pounds Pears, peeled and cut into chunks
1 large Sweet Onion, cut into chunks
2 tablespoons Olive Oil
4 cups Chicken Broth
1 teaspoon Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper
3 ounces Blue Cheese, cut into 8 pieces
Thyme Sprigs

Preparation:

1. Heat oven to 400 F.

2. Place butternut squash, pears, and sweet onion into ceramic baking dish. Toss with olive oil.

3. Roast 50-60 minutes, until tender and caramelized.

4. Transfer roasted mixture to Dutch oven.

5. Add chicken broth slowly, use hand blender to puree until smooth. Refrigerate 24-72 hours.

6. Reheat soup to piping hot, and serve in individual soup bowls.

7. Top each serving with blue cheese, and garnish with thyme sprigs.