Recipe Details | Rick's Cooking School

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