roasted pear & butternut squash bisque

Serve with a side salad & crusty bread for a light Autumn meal.

Servings 6 servings

2 ripe pears, peeled, cored & quartered (about 18 ounces)
1 medium butternut squash, peeled, seeded & cut into 2" chunks (about 2 pounds)
2 medium tomatoes, cored & quartered (about 18 ounces)
1 large leek, pale green & white parts only, halved lengthwise & sliced (about 7.5 ounces)
2 garlic cloves, peeled & crushed
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt, divided
freshly ground black pepper, to taste
8 fresh sage leaves
4 cups vegetable broth or stock, divided
1 cup heavy cream
1/4 cup crumbled blue cheese, for garnish
1 tablespoon thinly sliced fresh chives, for garnish (or scallion greens)

Preheat oven to 400°F.
Combine pears, squash, tomatoes, sliced leek, crushed garlic, olive oil, 1 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Tuck fresh sage leaves evenly throughout the mix. Roast, stirring occasionally for about 1 hour or until the vegetables are tender and lightly browned. Let cool slightly.
Place half of the roasted vegetables and 2 cups broth in a blender; cover and puree until smooth. Transfer to a dutch oven or very large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the dutch oven or saucepan and stir in the remaining 1/2 teaspoon salt.
Simmer the soup over medium-low heat, stirring, until hot, about 10 minutes. Add the heavy cream and stir until well combined. Check for seasoning. Remove from heat. Divide among 6 bowls and garnish with cheese and chives.