Butternut Squash Shooters

This recipe is featured in our Holiday 2015 issue.

Butternut Squash Shooters
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Butternut Squash Shooters

0.0 from 0 votes
Course: Soups

ingredients

  • 2 small butternut squash (about 4 pounds total)

  • 5 tablespoons unsalted butter

  • Sea salt and freshly ground black pepper

  • 6 cups chicken stock

  • For the breadsticks:

  • 1 package puff pastry

  • 2 tablespoons olive oil

  • ½ cup grated Parmesan cheese

  • Sea salt, to taste

Directions

  • Preheat oven to 350 degrees.
  • Cut squash in half lengthwise. Remove seeds and divide 1 tablespoon butter, cubed, among the cavities. Season with salt and pepper to taste. Place flesh side up in a roasting pan and cook until tender, about 25 minutes. Remove from oven and let cool.
  • Heat stock in a saucepan over medium heat. When squash is slightly cooled, peel. Place one quarter of the roasted squash in a blender and add a quarter of the stock. Puree 20 seconds or until very smooth. Add 1 tablespoon butter and blend. Pour the mixture into a large container and repeat process with the remaining squash three more times until all of the squash is pureed. Taste and adjust seasoning; add a pinch of nutmeg. Serve immediately or chill, stored in an airtight container.
  • To prepare breadsticks:
  • Preheat oven to 375 degrees.
  • Cut puff pastry into small strips about ½ inch wide. Arrange on a baking sheet. Brush with oil and sprinkle with parmesan and sea salt. Bake 5 to 7 minutes or until golden brown.
  • To serve:
  • To serve, pour hot soup into demitasse cups, shot glasses or egg cups with a breadstick placed across the top.

Notes