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Puree of Butternut Squash with Pear and Rosemary
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Puree of Butternut Squash with Pear and Rosemary

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 - 10 servings
Course: Soup
Cuisine: American

Ingredients

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

Instructions

    Cup of Yum
  1. Easy prep for this recipe. Chop the onion. Peel, seed and slice the squash. Peel, core and slice the pear. Grate the orange zest.
  2. 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.
  3. 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.
  4. Puree the soup with your hand blender ( one of my favorite tools) a blender, or a food processor.
  5. Garnish each serving with orange slices.