Spiced Butternut Squash-and-Pear Soup Shooters
Nb persons: 0
Yield:
Preparation time: 20 Minutes
Total time:
Source:
| Yield: Makes about 5 cups Cook Time: 3 Minutes Bake: 40 Minutes Stand: 10 Minutes Total: 1 Hour, 13 Minutes 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) | |
Preparation
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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