Roasted-Butternut Squash Soup

As the last heat of summer has faded and the leaves start changing, I know it’s really fall when I start craving a comforting bowl of bright-orange butternut squash soup. The danger with naturally creamy butternut is that it can be cloyingly sweet and too uniform after a few spoonfuls. To cut that sweetness, I add a pinch of cayenne and splash of lime juice. I also like to add a pear during the roasting stage to give a little texture and a slight floral aroma.