Spiced Butternut Squash-and-Pear Soup Shooters |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 1 |
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Ingredients:
1 pound butternut squash, peeled, seeded, and cubed |
1 firm-ripe anjou pear, peeled and quartered |
2 large shallots, peeled and halved |
2 tablespoons vegetable oil |
1/2 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
1/8 teaspoon ground ginger |
1/2 teaspoon garam masala or curry powder (optional) |
2 tablespoons dry white wine |
2 1/2 cups low-sodium chicken broth |
1 tablespoon heavy cream |
toasted pumpkin seeds (optional) |
Directions:
1. Preheat oven to 400°. Gently toss first 3 ingredients with oil; season with sea salt and pepper, and place in a jelly-roll pan. Bake 35 minutes or until tender and browned. Add garlic, ginger, and garam masala, if desired, and toss well; bake 5 more minutes.
2. Pour wine over squash mixture, stirring to deglaze pan. Let stand 10 minutes. Transfer to a blender; add broth (in batches, if necessary), and puree until smooth. (For smoothest texture, press squash puree through a wire-mesh strainer, discarding solids.)
3. Transfer puree to a large saucepan, and stir in cream. Cook over medium heat 3 to 5 minutes or until heated through. Season with salt and pepper to taste. Ladle into cordial glasses, and garnish with pumpkin seeds, if desired.
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