Seasonal eating (eating the fresh fruits and vegetables that are harvested in a particular season) is all the rage—and for good reason: it’s healthier, tastier and better for the planet.
Pears, in season from August to December, are high in vitamin C and fiber—and even have a gram of protein. Not bad for a fruit, eh?
Part of the winter squash family, butternut squash is harvest in the fall and lasts through the winter and is a good source of niacin, folate, calcium, magnesium, thiamine, potassium and vitamins A, C and E.
This savory soup captures the tastes of the season and the rich vitamins and minerals that come along with them.
Preheat oven to 400 degrees.
Combine pears, squash, tomatoes, leek, garlic, oil in a large bowl and toss to coat.
Spread vegetable mixture evenly on a large rimmed baking sheet.
Roast, stirring occasionally, until the vegetables are tender—about 40 to 55 minutes.
Let cool slightly.
Place half the vegetables and two cups of broth in a blender; puree until smooth.
Transfer blended vegetables to a large sauce pan.
Puree the remaining vegetables and two cups of broth and then add to the mixture to the pan.
Cook soup over medium-low heat, stirring until hot—for about 10 minutes.
Divide among six bowls and garnish with cheese and chives (or scallion greens).