bar one
bar two
bar three

Roasted Vegetable Soup with Blue Cheese Spread

Serves: 8

Spectacular and thick, this savory soup features the sweet, nutty flavor of winter squash. Serve it with creamy, blue-cheese-topped salad wafers.

Roasted Vegetable Soup with Blue Cheese Spread


  • 1 medium squash, butternut (3 lb)
  • 2 medium sweet potato(es) (1lb total)
  • 1 cup Peak Fresh Produce onion(s) (finely chopped)
  • 1 cup Peak Fresh Produce carrot(s) (finely chopped)
  • 3/4 cup Peak Fresh Produce celery (finely chopped)
  • 1 tbl oil, vegetable
  • 3 cups chicken broth, reduced sodium (sub vegetable broth)
  • 1/4 tsp salt
  • 1/4 tsp pepper, freshly ground
  • 1/2 cup cream cheese (whipped)
  • 1/2 cup cheese crumbles, bleu (2 oz)
  • 16 Heritage Ovens Salad Wafers


Split squash lengthwise. Scrape out seeds and fiber. On a 15 x 10 x 1-inch baking pan lined with foil, place squash halves, cut side up. Lightly coat cut sides of squash with cooking spray. Bake at 375°F for 20 minutes. Scrub sweet potatoes. Pierce skin of each potato several times with fork. Place alongside squash on prepared pan. Bake squash and potatoes at 375°F about 1 hour, 15 minutes more or until squash and potatoes are tender. Meanwhile, in Dutch oven cook onion, carrots and celery in hot oil for 10 to 12 minutes or until very soft, stirring frequently. When squash and potatoes are cool enough to handle, scoop out flesh. Add flesh to vegetables in Dutch oven. Stir in chicken broth, salt and pepper. Bring to boiling. Reduce heat. Simmer, covered, about 20 minutes or until all vegetables are very tender. Cool slightly. While squash cooks, in a small bowl stir together cream cheese and blue cheese. Cover and refrigerate until serving time. In blender or food processor, puree squash mixture, one-third at a time. Return all squash mixture to Dutch oven. Cook and stir over medium heat until heated through. Serve with salad wafers topped with blue cheese spread.