| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Spanish | 1 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 1 | Spanish onion, chopped | |
| 1 | Butternut squash, peeled | |
| seeded and sliced | ||
| 1 | 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 | t | 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. 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. 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. Posted to recipelu-digest Volume 01 Number 306 by Reluctant Gourmet <reluctg@pcfastnet.com> on Nov 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 931
Calories From Fat: 251
Total Fat: 27.6g
Cholesterol: 43.2mg
Sodium: 2074.1mg
Potassium: 2992mg
Carbohydrates: 134.7g
Fiber: 13.1g
Sugar: 67.4g
Protein: 41g