Roasting the Butternut Squash first really brings out the sweetness and the flavor melds beautifully with the tang of the Bleu Cheese and the toastiness of the Hazelnuts. This soup is great served with some crusty bread and a spinach salad, or as a starter for a warming winter meal.

This recipe makes a pretty big batch, which is good since this soup is even better the next day after the flavors have had a chance to blend. Continue reading →