Puree of Butternut Squash with Pear and Rosemary

September 9, 2012 0 Comments

Puree of Butternut Squash with Pear and Rosemary

Just Because You Call It A Puree Doesn’t Mean It Isn’t A Soup

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.

Puree of Butternut Squash with Pear and Rosemary

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 8 - 10 servings

Puree of Butternut Squash with Pear and Rosemary

Ingredients

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

How To Prepare At Home

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

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.

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.

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

Garnish each serving with orange slices.

Last modified on Thu 17 July 2014 10:24 am

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