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.

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Puree of Butternut Squash with Pear and Rosemary

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Soup

Cuisine: American

Servings: 8 - 10 servings

Ingredients

• 2 teaspoons olive oil
• 1 Spanish onion
• 1 butternut squash
• 1 pear peeled, cored and sliced
• 1 sprig fresh rosemary or 1 tsp. dried
• 7 cups chicken stock
• ½ cup orange juice
• 2 teaspoons fresh orange zest grated
• salt & freshly ground pepper
• fresh orange slices for garnish

US Customary - Metric

Instructions

• 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.