Puree of Butternut Squash with Pear and Rosemary
| Yield: | 1 Servings |
| Categories: |
| 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 |
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