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Ingredientes
- 2 tsp Extra virgin olive oil
- 1 x Spanish onion, minced
- 1 x Butternut squash, peeled, seeded and sliced
- 1 lrg Pear, peeled, cored and sliced
- 1 sprg of fresh rosemary or possibly 1 teaspoon dry
- 6 c. Chicken stock (up to 7)
- 1/2 c. Orange juice
- 2 tsp Grated fresh orange zest (up to 3)
- Â Â Salt & freshly grnd pepper
- Â Â Fresh orange slices, for garnish
Direcciones
- Has some of the best food photography I've ever seen.
- 1. Heat oil in a large soup or possibly stock pot over medium-low heat. Add in the onion and saute/fry till the onion is golden brown, about 5-10 min.
- 2. Add in 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 min or possibly till the squash is tender.
- 3. Puree the soup with your hand blender, ( one of my favorite tools) a blender, or possibly a food processor.
- 4. Garnish each serving with orange slices.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1865g | |
| Calories 407 | |
| Calories from Fat 102 | 25% |
| Total Fat 11.53g | 14% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2252mg | 94% |
| Potassium 1812mg | 52% |
| Total Carbs 62.58g | 17% |
| Dietary Fiber 15.9g | 53% |
| Sugars 35.07g | 23% |
| Protein 17.16g | 27% |
