Puree of Butternut Squash with Pear & Rosemary

This recipe comes from a beautiful cookbook called Chic Simple Cooking that has some of the best food photography I've ever seen. By the way, puree is a fancy way to say soup but it sounds so much more elegant on a menu.

• 
  Cooking Techniques = Saute + Simmer

• 2 teaspoons olive oil
• 1 Spanish onion
• 1 butternut squash
• 1 large pear, peeled, cored and sliced
• 1 sprig of fresh rosemary or 1 tsp. dried
• 6 - 7 cups chicken stock
• 1/2 cup orange juice
• 2-3 teaspoons grated fresh orange zest
• Salt & freshly ground pepper
• Fresh orange slices, for garnish

Easy prep for this recipe. Chop the onion. Peel, seed and slice the squash. Peel, core and slice the pear. Grate the orange zest.

1. Heat oil in a large soup or stock pot over medium-low heat. Add the onion and sauté until the onion is golden, about 5-10 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.