Butternut Squash Party Shooters
Winter is a great time for a nice hearty soup. Instead of serving it as a full bowl, try pouring it in shot glasses and having guests sip it. It’s a modern take on an old classic!
Course: Appetizers, Soup
Servings
16
servingsPrep time
5
minutesCook time
1
hourIngredients
1 container Crazy Fresh Butternut Squash Cubes
4 tablespoons extra-virgin olive oil
1 container Crazy Fresh Diced Onion
2 green apples, peeled and chopped
1-inch piece fresh ginger, peeled and minced
2 cloves garlic, minced
1/8 teaspoon ground cloves
1/8 teaspoon ground all-spice
1/8 teaspoon ground nutmeg
1/8 teaspoon red pepper flakes
2 cups veggie broth
1/2 cup apple cider
1/2 cup heavy cream
Salt and pepper to taste
Crazy Fresh Thyme for garnish
Directions
- Preheat oven to 425º.
- Toss the squash with olive oil, salt and pepper and arrange in a single layer on a baking sheet. Roast the squash for 20 minutes or until soft.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, and sauté about 5 minutes.
- Add the apples, ginger and garlic. Sauté until tender, but not browned, lowering the heat as necessary, about 10 minutes. Add the cloves, all-spice and nutmeg, and continue to sauté a few more minutes until fragrant.
- Add the roasted squash to the broth and cider and stir to combine.
- Bring the soup to a boil, then reduce the heat and simmer until the vegetables are very soft, about 10 minutes.
- Purée the soup until very smooth in a food processor. Add the cream and stir to combine.
- To serve, pour the soup into 2 ounce shot glasses. Garnish with a sprig of thyme.
