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Vegetarian • Gluten free


2 lbs Butternut squash
1 tbsp Chives, fresh
2 cloves Garlic
1 Leek, large
2 Pears, ripe
2 Tomatoes, medium

Canned Goods

4 cups Vegetable broth

Baking & Spices

1 Pepper, Freshly ground
1/2 tsp Salt

Oils & Vinegars

2 tbsp Olive oil, extra-virgin


2/3 cup Stilton
Kelsey Sibley
Kelsey Sibley • 3 years ago

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  • Sam Klemens

    This looks good but too many steps. I will try it but will cook the squash in the soup and cut up the thighs and cook it in the soup too!

  • Nancy Pannikkat

    Did not try this one yet, but it did look good!