Butternut Squash season has arrived, so enjoy this sweet fall treat while it’s here.
FACTS: Butternut Squash is available in early Fall through Winter. It has a thick tanish, yellow skin and a sweet beautiful orange flesh with lots of seeds. When picking a Butternut Squash you want to choose one that is heavy with few blemishes. They can can range from 8″ to 12″ and can weigh up to 3lbs. Butternut Squash can be stored in a dry cool place for up to one month. Once they are cut they can be stored in the refrigerator in an air tight container up to 5 days.
Here is a great recipe for fall entertaining. It’s fun to serve it as a shot in a small cup with bread sticks on the side. Let guests stand and sip before they sit down to dinner, watch the game on Sunday or head out to trick or treat.
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
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.
Image altered from original at http://www.michaelharwood.com/author