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    Puree of Butternut Squash with Pear and Rosemary

    September 9, 2012 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    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.

    Print Recipe

    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.
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