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Butternut Squash & Pear Soup

From Statesboro Market2Go

<p>A sweet, colorful, and flavorful soup that can be made with ingredients from Market2Go. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 9

1 Butternut squash
1 Chopped medium sized onion
2 tablespoons Oil
1 tablespoon Curry powder
2 Minced garlic cloves
2 teaspoons Minced ginger root
1 teaspoon Salt
4 cups Chicken broth
4 Peeled & chopped pears
1/2 cup Heavy whipping cream
Balsamic vinegar for serving (optional)
Chopped chives for serving (optional)

Step by Step Instructions
  1. Cut the squash in half and remove the seeds. Place the squash cut side down on a baking pan sprayed with non-stick cooking spray. Bake at 400 degrees for roughly 45 minutes. Allow the squash to cool slightly before scooping out the squash pulp. Set the pulp aside for later use.
  2. In a Dutch oven saute the onion in oil until it tenderizes, then add the curry powder, garlic, ginger root, and salt and cook for 1 minute more.
  3. Stir in the broth, squash, and pears, then bring the mixture to a boil, then reduce the temperature and simmer for 30 minutes.
  4. After allowing the soup to cool slightly, puree the soup with either an immersion blender or a standard one until the mixture is smooth. Return the soup to the pan, add the cream and reheat the mixture. Add the vinegar and/or chives when serving if using.