2medium butternutspeeled, de-seeded and chopped into large chunks (approximately 2 big handfuls)
4pearspeeled, cored and chopped into chunks
2tbspolive oil
1tspsalt
for the soup
1tbspbutter
splash of olive oil
1onionfinely chopped
2garlic clovesfinely chopped
1bay leaf
2-2.5lvegetable stock
100mlcream
salt & pepper to taste
1for the Gorgonzola toasts
100gGorgonzola
50mlcream
ciabattatoasted
Instructions
Pre-heat the oven to 200°c.
Place the butternut and pears in a large roasting tray and drizzle with olive oil. Season with salt and toss to coat the butternut and pears in the olive oil.
Place in the oven and allow to roast for 30-45 minutes until the butternut and pears are cooked through and caramelised on the edges.
In a large pot, melt the butter with a splash of olive oil and fry the onion, garlic and bay leaf until soft and translucent.
Add the cooked butternut and pears to the pot and fry for a minute before adding the stock.
Allow to simmer for 10 minutes before removing the bay leaf and blitzing in a blender or with a hand blender.
Add the cream and stir through. Season to taste and serve. (I served the soup sprinkled with some dried smoked chillies for heat but this is optional.)
To make the Gorgonzola toasts, chop the cheese fine and mash/blend with the cream. You could also mix it with a hand mixer which will make it slighly moussey.