This recipe is featured in our Holiday 2015 issue.
Butternut Squash Shooters
Course: Soupsingredients
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
- Recipe from Soirée: Entertaining with Style by Danielle Rollins. Photo by Quentin Bacon.