This recipe comes to us from Sarah Lanzman, the head chef at Top Broccoli Catering, which serves the Jefferson Area Board of Aging (JABA).

Serves 6

2 ripe Bartlett or Bosc pears, peeled, quartered, and cored
2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks
1 small-to-medium onion, peeled and quartered
2 cloves garlic, crushed
2 Tbsp. extra-virgin olive oil
1⁄3 to 1⁄2 cup roasted almond butter
1⁄2 tsp. salt
1⁄8 tsp. cayenne pepper, or to taste
4 cups vegetable broth, or reduced-sodium chicken broth
2⁄3 cup crumbled blue-veined cheese (Everona Dairy in Rapidan makes
a semi-soft blue cheese called Blue Ridge that would be delicious here)
1 Tbsp. thinly sliced fresh chives (or scallion greens)

1. Preheat oven to 400°F. Combine pears, squash, onion, garlic, oil, 1⁄4 tsp. salt, and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.

2. Place half the vegetables, the almond butter, and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1⁄4 tsp. salt.

3. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among bowls and garnish with cheese and chives.