Name: Butternut Squash Chowder with Pears and Ginger
Yield: Makes 6 servings
Ingredients: 2 Anjou or Bosc pears, peeled, cored, and diced; Juice of 2 lemons; 2 tablespoons olive oil; 1 cup peeled and diced Vidalia or Spanish onion; 1 stalk celery, diced; 1 small carrot, peeled and diced; 1 tablespoon minced garlic; 1 teaspoon peeled minced fresh ginger; 1/2 cup dry white wine; 2 small butternut squash, peeled, seeded, and diced (about 3 cups); 1 baking potato (about 12 ounces), peeled and diced; 5 cups Vegetable Stock or store-bought; 1/4 cup freshly squeezed orange juice; 1 tablespoon freshly squeezed lemon juice; 1/2 cup heavy cream; Salt to taste

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Butternut Squash Chowder with Pears and Ginger

This autumnal dish is especially appropriate and welcome as the first course on a cool fall evening. The subtle sweetness of the squash is enhanced by the flavors of the pears, orange, and ginger, making it a great addition also to the Thanksgiving Table.

Recipe notes

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