Butternut Squash Soup With Pear Orange And Rosemary Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Spanish onion | 1 , chopped | |
| 1 butternut squash, peeled, seeded, and sliced | ||
| Pear | 1 Large, peeled | |
| 1 sprig fresh rosemary or 1 teaspoon dried | ||
| 6-7 cups chicken or vegetable stock | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange zest | 3 Teaspoon, grated | |
| Croutons | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat a large stockpot over medium-low heat and add the oil. When the oil is hot, add the onion and saute for about 5-10 minutes, or until the onion is golden.
2. Add the remaining ingredients, raise heat to high, and bring to a boil. Reduce heat to low and cook, partially covered, for 25 minutes, or until the squash is tender.
3. Transfer the mixture in batches to a blender or food processor fitted with a steel blade and puree until smooth.
4. Garnish each serving with orange slices.
2. Add the remaining ingredients, raise heat to high, and bring to a boil. Reduce heat to low and cook, partially covered, for 25 minutes, or until the squash is tender.
3. Transfer the mixture in batches to a blender or food processor fitted with a steel blade and puree until smooth.
4. Garnish each serving with orange slices.
Chef
