I made this soup for Thanksgiving, doubling the recipe for my group of 8, and serving it in bowls as a first course rather than cordial glasses. I decided to use fresh minced ginger rather than ground, so I looked up the equivalent to 1/8 t. and found that it was a tablespoon! Seemed like a lot but I used it (2 T. for the doubled recipe), and it was great! Didn't use the curry, and my daughter is a vegetarian, so I used vegetable stock. When serving, I added a dollop of sour cream and a drizzle of toasted pumpkin oil. Looked beautiful and tasted fantastic! Everybody raved!
Spiced Butternut Squash-and-Pear Soup Shooters
More From Coastal Living
Bake: 40 Minutes
Stand: 10 Minutes
Total: 1 Hour, 13 Minutes
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Appetizers