Butternut Squash and Blue Cheese Risotto Soup

This recipe has a lot to offer. The squash is pleasantly sweet and tender, the gorgonzola is salty, the arborio rice is creamy, and a little sage pulls it all together with an earthy sort of undertone. I'm pretty sure they just called this recipe a soup so that it could be included in this cookbook!

I halved the recipe to two servings, which worked fine (though mine is less soup-like and more risotto-like than what the cookbook showed). This isn't a terribly complicated recipe, but it does take about an hour and a half to prepare it. That's largely because it takes both time (particularly to peel and chop the squash) and (more time) and patience, as you go through the whole risotto routine - add broth, wait... add broth, wait..