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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.
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