Cream of butternut squash with arborio rice

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This recipe appeared in the Washington Post's Food section a couple of weeks ago. We made it last Sunday, and it was very tasty and good. Geoff and I ate it for three days, and it was still great.

Instead of buying a whole butternut squash, we bought a package of peeled and chopped squash. This worked out well, and probably meant that we had more squash than we needed. We threw it all in (except for the parts we held back for the garnish) anyway.

The recipe can be found here: http://projects.washingtonpost.com/recipes/2006/02/08/zuppa-di-latte-e-riso-cream-butternut-squash-soup-/

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