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.