Recipe - Puree Of Butternut Squash With Pear And Rosemary

2 teaspoon Olive oil
1 Spanish onion; chopped
1 Butternut squash; peeled,
seeded and cut or sliced up
1 lg Pear; peeled, cored and
cut or sliced up
1 Sprig of fresh rosemary or 1
tsp. dried
6 cup Chicken stock (up to 7)
One half cup Orange juice
2 teaspoon Grated fresh orange zest (up
to 3)
Salt & freshly ground pepper
Fresh orange slices; for
garnish

This recipe comes from a beautiful cookbook called Chic Simple Cooking that
has some of the best food photography I've ever seen.

1. Heat oil in a large soup or stock pot over mediumlow heat. Add the
onion and saut‚ until the onion is golden, about 510 minutes.

2. Add the remaining ingredients, raise the heat to high and bring to a
boil. Once it comes to a boil, reduce heat to low an simmer, partially
covered, for 25 minutes or until the squash is tender.

3. Puree the soup with your hand blender, ( one of my favorite tools) a
blender, or a food processor.

4. Garnish each serving with orange slices.

Posted to recipeludigest Volume 01 Number 306 by Reluctant Gourmet
reluctg@pcfastnet.com on Nov 25, 1997