Puree of Butternut Squash with Pear and Rosemary

This recipe comes from a beautiful cookbook called Chic Simple Cooking that has some of the best food photography Ive ever seen. 1. Heat oil in a large soup or stock pot over medium-low heat. Add the onion and saute until the onion is golden, about 5-10 minutes. 2. Add the remaining ingredients, raise the heat to high and bring to a boil. Once it comes to a boil, reduce heat to low an simmer, partially covered, for 25 minutes or until the squash is tender. 3. Puree the soup with your hand blender, ( one of my favorite tools) a blender, or a food processor. 4. Garnish each serving with orange slices. Posted to recipelu-digest Volume 01 Number 306 by Reluctant Gourmet <reluctg@pcfastnet.com> on Nov 25, 1997