Butternut Squash Soup Shooters
If you're looking for a large appetizer for your upcoming party, look no further then this soup recipe that feeds 35.
- 3 tablespoons olive oil
- 5 to 6 fresh sage leaves
- 2 fresh rosemary sprigs, leaves removed
- 1 shallot, diced
- Kosher salt
- 1 butternut squash
- 1/4 cup white wine
- 1 cup stock
- 1/8 teaspoon vanilla extract
- Freshly ground black pepper
- 1/4 cup finely chopped fresh chives or roasted pepitas, for garnish
- In a large pot add the olive oil, sage, rosemary, shallots and a pinch of salt, and cook 5 minutes, stirring occasionally.
- Meanwhile, cut off the skinny neck of the squash, peel, and cut in half. Remove the seeds and stringy flesh and add them to the pot. Cook until fragrant and golden, about 5 minutes.
- Deglaze the pan with the white wine and allow to reduce for a couple of minutes. The seed mixture should look rich and flavorful.
- Cut the squash into 1 inch cubes. Add 2 cups water and the stock and nestle in the squash. Cover and simmer until very tender.
- Using an blender, blend the soup until smooth. Or working in batches, transfer the soup to a blender and puree until smooth.
- Into a large bowl, strain the liquid through a strainer, gently pressing against the solids to extract all of the flavor.
- Return the stained soup to pot and heat gently and stir in the vanilla just before serving. Season with salt and pepper and pour into a shooter glass. Top each shooter with a tiny bit of chopped chives.
Resource: HomeChef Cooking School