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Spiced Butternut Squash-and-Pear Soup Shooters

Photo: Jonny Valiant; Styling: Linda Hirst
Prep time 20 mins
Bake time 40 mins
Stand time 10 mins
Cook time 3 mins
Total time 1 hr, 13 mins
Yield Makes about 5 cups

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)

How to Make It

  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.