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
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.
Copyright 1997 - 2016 The Reluctant Gourmet