Ingredients

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

Preparation

  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. 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. Transfer the mixture in batches to a blender or food proceswsor fitted with a steel blade and puree until smooth.

  4. Garnish each serving with orange sliced.