FOOD + ENTERTAINING
BUTTERNUT SQUASH SOUP SHOOTERS
2 small butternut squash ( about 4 pounds total )
5 tablespoons unsalted butter
Sea salt and freshly ground black pepper
6 cups chicken stock and adjust seasoning ; add a pinch of nutmeg . Serve immediately or chill , stored in an airtight container .
To serve , pour hot soup into demitasse cups , shot glasses or egg cups with a breadstick placed across the top .
Pinch of nutmeg
PHOTO BY QUENTIN BACON
Breadsticks ( see recipe in box )
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 . Purée 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 puréed . Taste BREADSTICKS
1 package puff pastry 2 tablespoons olive oil ½ cup grated Parmesan cheese Sea salt to taste
Preheat oven to 375 degrees .
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 2023 81