Thanksgiving Idea: Roasted Butternut Squash Soup with Blue Cheese and Walnuts - Cooking by the Book

Name: Thanksgiving Idea: Roasted Butternut Squash Soup with Blue Cheese and Walnuts - Cooking by the Book
Ingredients: 3 pounds butternut squash [1 large squash]; ¼ cup canola oil; 3 teaspoons plus a pinch kosher salt; White pepper in a mill; ¼ cup plus 1 tablespoon crushed walnuts [about 12 walnut halves]; ½ cup Spanish onion, medium dice; ½ cu cored, peeled pear, any variety, medium dice; ½ cup Riesling or other full-bodies white wine; 5 ½ cup vegetable stco9ik or low-sodium, store-bought vegetable broth; 2 teaspoons honey; ½ cup crumbled Roquefort or other blue Cheese [from about 2 ounces cheese] at room temperature

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Fall is the time for exploiting all the wonderful flavors of squash and pumpkins, and — pumpkin pie aside of course — no dish better uses this flavor succulence

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Ingredients

3 pounds butternut squash [1 large squash]
¼ cup canola oil
3 teaspoons plus a pinch kosher salt
White pepper in a mill
¼ cup plus 1 tablespoon crushed walnuts [about 12 walnut halves]
½ cup Spanish onion, medium dice
½ cu cored, peeled pear, any variety, medium dice
½ cup Riesling or other full-bodies white wine
5 ½ cup vegetable stco9ik or low-sodium, store-bought vegetable broth
2 teaspoons honey
½ cup crumbled Roquefort or other blue Cheese [from about 2 ounces cheese] at room temperature