Language
‹ Back to Recipes
Curried Butternut Squash Soup Shots
This modern shot-glass style serving puts a new spin on this traditional smooth and piquant autumn soup. Pair with California Merlot or Pinot Grigio/Pinot Gris.
Pairs With
Ingredients
- 1 medium butternut squash, peeled, seeded and cubed
- 1 sweet onion, thinly sliced
- 2 garlic cloves, lightly crushed
- 4 sprigs of thyme
- 2 tablespoons (30ml) curry powder, divided
- 3 tablespoons (45ml) extra virgin olive oil
- 1 teaspoon (5ml) ground cumin
- 2 cups (500ml) vegetable stock, warmed
- 1/3 cup (150ml) heavy cream (extra for garnish)
- salt and pepper to taste
Makes 24, 2- ounce shots
Instructions
- Preheat oven to 350 F. (190 C.)
- In a large bowl toss together the squash, onions, garlic, thyme, 1 tablespoon (15ml) of the curry powder, and olive oil.
- Season with salt and pepper.
- Pour the squash mixture onto a baking sheet and roast for about 45 minutes.
- Discard the thyme sprig and pour the mixture into a blender along with the warmed stock and puree until smooth. (Do this in two batches)
- Pour the pureed soup into a medium saucepan simmer and stir in the remaining curry powder, and cumin.
- Simmer the soup for 7 to 10 minutes.
- Remove from heat and stir in the cream until fully combined.
- Season with salt and pepper.
- Serve by pouring soup into 24 small glasses or espresso cups. Garnish with a few drops of heavy cream.
Pairs With
