
How gorgeous is the color of this soup?!
This is my second time making this soup -- it is seriously delicious, and by only using a wee sprinkling of blue cheese on top (and either limiting or omitting the walnuts), you keep the calorie count low. I also made a few tweaks to the recipe, which are mentioned below, and it turned out really well (it also turned out great the first time I made it, when I followed the recipe to a tee).
You start with fresh butternut squash (though honestly, the lighter squash here didn't look so great, so I only used the dark one this time).

Even though the recipe says to cook the halves, I peel and cube them first, then coat them in a little bit of olive oil, freshly ground pepper and a teaspoon of sea salt. Then you roast them in a 350 degree oven for about 40 minutes.
I really love my olive oil bottle (above). I bought it in a little shop in Positano, Italy three summers ago. I was there with my mother -- who is a great person to travel with -- and we had a fantastic time!
While the squash is roasting, chop up 1/2 of a Spanish onion (I used a small white onion here and that worked just as well) and one pear.

In a large pan (I use my big non-stick wok), heat some olive oil and cook the onion and pear in it at medium heat for 20 minutes without browning them. (Nothing tricky here -- just stir once in a while and make sure the heat isn't too high.)
After that, add in 1/2 cup of wine and let it simmer for 5 minutes. Then, add in 5 1/2 cups of stock (recipe calls for vegetable, but I used chicken stock and it was great). BTW, one of these containers is about 4 cups.
Bring that to a boil, then add in your roasted squash and cook at a low simmer for 30 more minutes. Then, let the soup cool a bit, put it through your blender or food processor, and you're done! (I left out the honey this time and didn't miss it at all.)

Once the soup is done, I divvy it up into individual serving Ziplock containers and put a little Roqueford cheese on top. I then put them in the freezer and take one to work for lunch every day (unless I have other plans). By lunch time they are a little thawed and only need about 3 minutes in the microwave.

You can see that I still have some of the chicken & chile soup in stock! That recipe is in an earlier post -- I've made it 3 times now!
Bon appetit!