Butternut Squash Soup With Pear, Orange, And Rosemary

• 2 teaspoons olive oil
• 1 Spanish onion, chopped
• 1 butternut squash, peeled, seeded and sliced
• 1 large pear, peeled, cored and sliced
• 1 sprig fresh rosemary or 1 teaspoon dried
• 6-7 cups vegetable stock
• 1/2 cup orange juice
• 2-3 teaspoons grated fresh orange zest
• salt and pepper
• fresh orange slices for garnish
• optional Ingredient
• Croutons

1. 1. Heat a large stockpot over medium-low heat and add the oil. When the oil is hot, add the onion adn saute for about 5-10 minutes, or until the onion is golden.
2. 2. Add the 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. 3. Transfer the mixture in batches to a blender or food proceswsor fitted with a steel blade and puree until smooth.
4. 4. Garnish each serving with orange sliced.

olive oil, onion, butternut squash, pear, rosemary, vegetable stock, orange juice, orange zest, salt, orange slices, croutons

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-with-pear-orange-and-rosemary-1210641 (may not work)