Roasted Vegetable Soup with Blue Cheese Spread


  1. 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.    
  2. 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.
  3. 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.
  4. While squash cooks, in a small bowl stir together cream cheese and blue cheese. Cover and refrigerate until serving time.
  5. 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.


  • 1/2 cup cheese crumbles, bleu, (2 oz)
  • 3 cups chicken broth, reduced sodium , (sub vegetable broth)
  • 1/2 cup cream cheese, (whipped)
  • 16 Heritage Ovens® Wafers, Salad
  • 1 tbsp oil, vegetable
  • 1 cup Peak Fresh Produce® Carrot(s), (finely chopped)
  • 3/4 cup Peak Fresh Produce® Celery, (finely chopped)
  • 1 cup Peak Fresh Produce® Onion(s), (finely chopped)
  • 2 medium Peak Fresh Produce® Potato(es), Sweet, (1lb total)
  • 1/4 tsp pepper, freshly ground
  • 1/4 tsp salt
  • 1 medium squash, butternut, (3 lb)