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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: www.tasteofhome.com (Entered by Ariana Giddens)
Step by Step Instructions
- 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.
- 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.
- Stir in the broth, squash, and pears, then bring the mixture to a boil, then reduce the temperature and simmer for 30 minutes.
- 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.
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