contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

1000 Cooper St
Memphis, TN, 38104

Welcome to the Cooper-Young Community Farmers Market! We're small but we're like family. You can find us in the parking lot of First Congo every Saturday morning 8am-1pm. Come browse our market for a locally-sourced selection of fresh produce, grass-fed meat, homegrown herbs, warm baked goods, all-natural soaps, fresh-cut flowers, hot coffee and live acoustic music. We are family, kid, and dog-friendly. Visit us this weekend!

Butternut Squash Soup

Recipes

Butternut Squash Soup

Lauren Boyer

  • 3 pounds unpeeled butternut squash, halved and seeded

  • 2 large unpeeled onions

  • 1 small garlic bulb

  • 1/4 cup olive oil

  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

  • 3 to 3-1/2 cups chicken or vegetable broth

  • 1/2 cup heavy whipping cream

  • 3 tablespoons minced fresh parsley

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • Sprigs fresh thyme, optional

  1. Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).
  2. Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
  3. Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts).