FOOD + ENTERTAINING
Mix & Mingle
BUTTERNUT SQUASH SOUP SHOOTERS
2 small butternut squash (about
4 pounds total)
nutmeg. Serve immediately or chill,
stored in an airtight container.
5 tablespoons unsalted butter
To serve, pour hot soup into demitasse
cups, shot glasses or egg cups with a
breadstick placed across the top.
Sea salt and freshly ground
black pepper
6 cups chicken stock
Pinch of nutmeg
Breadsticks (see recipe in box)
Preheat oven to 350°F.
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.
PHOTO BY QUENTIN BACON
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
Breadsticks
1 package puff pastry
2 tablespoons olive oil
½ cup grated Parmesan cheese
Sea salt to taste
Preheat oven to 375°F.
Cut puff pastry into small strips
about ½ inch wide. Arranged on
a baking sheet. Brush with oil and
sprinkle with Parmesan and sea
salt. Bake 5 to 7 minutes or until
golden brown.
HOLIDAY 2015
53