Recipe for Puree of Butternut Squash with Pear and Rosemary 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 tsp Olive oil
1 x Spanish onion, chopped
1 x Butternut squash, peeled, seeded and sliced
1 lrg Pear, peeled, cored and sliced
1 sprg of fresh rosemary or 1 tsp. dried
6 cup Chicken stock (up to 7)
1/2 cup Orange juice
2 tsp Grated fresh orange zest (up to 3)
Salt & freshly ground pepper
Instructions:
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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.

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