Curried Butternut Squash Soup Shots

Pairs Well With

Serves 24 2 Ounce Shots


1 medium butternut squash, peeled, seeded and cubed

1 sweet onion, thinly sliced

2 garlic cloves, lightly crushed

4 sprigs of thyme

2 tablespoons curry powder, divided

3 tablespoons extra virgin olive oil

1 teaspoon ground cumin

2 cups vegetable stock, warmed

1/3 cup heavy cream (extra for garnish)

salt and pepper to taste


Preheat oven to 350 F.

In a large bowl toss together the squash, onions, garlic, thyme, 1 tablespoon of curry powder, and olive oil.

Season with salt and pepper.

Pour the squash mixture onto a baking sheet and roast for about 45 minutes.

Discard the thyme sprig and pour the mixture into a blender along with the warmed stock and puree until smooth. (Do this in two batches)

Pour the pureed soup into a medium saucepan simmer and stir in the remaining curry powder and cumin. Simmer the soup for 7 to 10 minutes. Remove from heat and stir in the cream until fully combined. Season with salt and pepper.

Serve by pouring soup into 24 small glasses or espresso cups. Garnish with a few drops of heavy cream.