Butternut and Pear

For the roasted butternut & pears

• 2 medium butternuts peeled, de-seeded and chopped into large chunks (approximately 2 big handfuls)
• 4 pears peeled, cored and chopped into chunks
• 2 tbsp olive oil
• 1 tsp salt

for the soup

• 1 tbsp butter
• splash of olive oil
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 1 bay leaf
• 2-2.5 l vegetable stock
• 100 ml cream
• salt & pepper to taste
• 1 for the Gorgonzola toasts
• 100 g Gorgonzola
• 50 ml cream
• ciabatta toasted

Instructions

1. Pre-heat the oven to 200°c.
2. 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.
3. 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.
4. 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.
5. Add the cooked butternut and pears to the pot and fry for a minute before adding the stock.
6. Allow to simmer for 10 minutes before removing the bay leaf and blitzing in a blender or with a hand blender.
7. 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.)
8. 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.
9. Serve the spread on toasted ciabatta.