| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Spanish | 1 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 1 | Spanish onion; chopped | |
| 1 | Butternut squash; peeled, seeded and sliced | |
| 1 | lg | Pear; peeled, cored and sliced |
| 1 | Sprig of fresh rosemary or 1 tsp. dried | |
| 6 | c | Chicken stock (up to 7) |
| 1/2 | c | Orange juice |
| 2 | ts | Grated fresh orange zest (up to 3) |
| Salt & freshly ground pepper | ||
| Fresh orange slices; for garnish |
INSTRUCTIONS
This recipe comes from a beautiful cookbook called Chic Simple Cooking that has some of the best food photography I've ever seen. 1. Heat oil in a large soup or stock pot over medium-low heat. Add the onion and saut. until the onion is golden, about 5-10 minutes. 2. 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. 3. Puree the soup with your hand blender, ( one of my favorite tools) a blender, or a food processor. 4. Garnish each serving with orange slices. Posted to recipelu-digest Volume 01 Number 306 by Reluctant Gourmet <reluctg@pcfastnet.com> on Nov 25, 1997
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