Butternut Squash Soup with Pear, Orange and Rosemary

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Butternut Squash Soup with Pear, Orange and Rosemary
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Serves: 12 cups
 
Ingredients
  • 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 - 7 cups chicken or vegetable stock
  • ½ cup orange juice
  • 2 - 3 teaspoons grated fresh orange zest
  • Orange slices (for garnish)
Instructions
  1. Heat a large stockpot over a medium low flame and add the oil. When the oil is hot, add the onion and cook for about 5 - 10 minutes or until the onion is golden.
  2. Add remaining ingredients, raise heat to high and bring to a boil. Reduce heat to low and cook, partially covered, for 25 minutes, or until the squash is tender.
  3. Transfer the solids to a blender or food processor fitted with a steel blade and puree until smooth.