Preheat oven to 400F.
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.
Puree the vegetables and broth in batches. Transfer to a large saucepan and stir in the remaining 1/4 teaspoon salt.
Cook over medium-low heat, stirring, for about 10 minutes. To serve, garnish with cheese and chives/scallion greens.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 22 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 13.6mg||0 %|
|Potassium 664.3mg||17 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 18.1g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 106
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