Butternut Squash with Pear, Orange, and Rosemary Soup

Smooth, slightly sweet, and subtle, this is the quintessential fall soup and a perfect starter for a Thanksgiving meal (if you can spare the room in your refrigerator or stomach).

Butternut Squash with Pear, Orange, and Rosemary Soup
  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 1 butternut squash, peeled, seeded, and sliced
  • 1 pear, sliced
  • 1 sprig fresh rosemary or 1 teaspoon dried
  • 6 to 7 cups chicken or vegetable stock
  • ½ cup orange juice
  • 2 to 3 teaspoons grated fresh orange zest
  • Orange slices
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the remaining ingredients, raise the heat to high, and bring to a boil. Lower the heat to low and cook, partially covered, until the squash is tender, about 25 minutes.
  3. Transfer the solids to a blender or food processor fitted with a steel blade and process until smooth, gradually adding the cooking liquid.
  4. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with orange slices