Here is a great recipe for fall entertaining, Butternut Squash. It’s in season, so enjoy this sweet treat while it’s here. It’s a one of our party menu favorites. These soup shot appetizers are fun to serve and keep guests happy until dinner is on the table. They’re also perfect for homegating parties, simply sip while watching the game on Sunday.
Butternut Squash Soup Shots
(Makes 8-10 Shots)
- 3 lb. butternut squash, halved and seeded
- 4 c. low sodium chicken broth
- Pinch fresh grated nutmeg
- Salt & pepper to taste
- Sour cream and chopped scallions if desired for garnish
- Preheat oven to 375 degrees. Spray 9″ x 13″ baking sheet with vegetable cooking spray. Arrange squash cut side down on pan. Pierce each squash half with a fork and bake for 45 minutes, or until very tender. Set aside to cool.
- When cool, scoop out squash, place in bowl and discard rind. Working in batches, puree even amounts of squash and broth in blender until smooth.Pour into saucepan and repeat process until all squash is pureed.
- Grate fresh nutmeg in a bowl, add a pinch to soup along with salt and pepper to taste. Bring to a boil and immediately upon boil reduce heat and bring soup to a simmer. Simmer for 30 minutes. Taste and adjust seasonings as needed. Since soup will be served as a shot, consistency should not be thick. Test consistency by drinking out of shot glass you’ll be serving it in. If soup needs to be thinned, add more chicken broth until desired consistency is reached.
- If preparing ahead of time, cool soup and refrigerate. Reheat when ready to serve.
- You can garnish each soup shot with a tiny dollop of sour cream and chopped scallions for presentation.