| 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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“Luke 1:44 – Life Begins at Conception.”