The very first official live broadcast of "Graziella" aired today at 12:00 PM Eastern. In addition to my regular blog posts, archived episodes of the show will be posted here, and are viewable via any reader including iTunes. Subscribe with the links to the right------>

~View the show Live every other Thursday @ 12 pm Eastern, on GraziellaTV.com~
Next show: Thursday, Nov. 13th 12:00 pm

Graziella Live Episode #1

Recipe Feature: Roasted Pear-Butternut Soup with Crumbled Stilton

Stilton cheese and pears are a classic combination--the salty milky blue cheese balances the sweet, floral taste of the pears. Roasting the pears and the butternut squash caramelizes their sugar, maximizing their inherent sweetness. You can serve this creamy soup as a first course or with a salad and crusty bread for a light autumn supper.

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
2 medium tomatoes, cored and quartered
1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
Freshly ground pepper to taste
4 cups vegetable broth or reduced-sodium chicken broth, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion greens

1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon 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.
3. Place half the vegetables 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 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

NUTRITION INFORMATION: Per serving: 236 calories; 10 g fat (4 g sat, 5 g mono); 11 mg cholesterol; 34 g carbohydrate; 6 g protein; 6 g fiber; 721 mg sodium; 721 mg potassium.

Nutrition bonus: Vitamin A (350% daily value), Vitamin C (70% dv), Potassium (21% dv), Calcium (20% dv).

2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 1/2 fruit, 2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Add more broth when reheating, if desired.

---THIS EPISODE'S MENTIONED LINKS---

B.YOUNEEK NETWORK FOR WOMEN

SPONSORS:

Angelo's Panetteria- Fine Italian Bread in the old- fashioned tradition

Dr. Perry Nickelston of Pain Laser Centers, NJ
www.painlasercenter.com
Read the blog on Dr. Perry's treatments

Antonio Prieto Salon: Stylists Jasellynne Brown (cut) &
John O (color)
Read The Blog Post on my Salon visit

Angel Sanchez Film