Squash Soup Shooters Recipes
BUTTERNUT SQUASH SOUP SHOTS WITH CANDIED BACON
This soup is served as a fancy appetizer in a shot glass with half a piece of candied bacon, but you could serve it in a bowl and crumble the bacon as a garnish, if desired.
Provided by threeovens
Categories Pork
Time 1h45m
Yield 12 shots, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Cut squash in half lengthwise, remove seeds, and place cut side down on baking dish; add 1/2 inch of water and bake until fork tender, about 40 minutes.
- Meanwhile, trim leeks, slit lengthwise and wash thoroughly.
- Rough chop the white and light green parts (save tough green tops for making stock).
- In a large pot or Dutch oven, heat oil over medium low heat.
- Saute leeks for a few minutes, stirring occasionally, then add curry powder.
- Scoop out squash flesh and add to pot; pour in chicken broth, ginger, maple syrup, and salt.
- Simmer 30 minutes.
- Puree the soup using an immersion blender, or a regular blender or food processor in batches.
- While soup is simmering, you can prepare the bacon.
- Preheat oven to 375 degrees F.
- In a heavy skillet, over medium heat, cook bacon, in batches, until lightly browned, but not crisp; drain on paper toweling.
- Meanwhile, combine brown sugar, cayenne, and black pepper.
- Arrange bacon strips on a parchment or brown paper lined baking tray and coat with brown sugar mixture.
- Bake until sugar is caramelized and bacon is crisp, about 5 minutes; transfer to brown paper to cool (will stick to paper towels).
- Reheat soup, if necessary, and serve in shot glasses with 1/2 slice of bacon standing up in it - or serve in bowls as a soup course with crumbled bacon.
CHILLED SQUASH AND CARROT SOUP
This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. -Elaine Sabacky of Litchfield, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool. , In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.
Nutrition Facts : Calories 127 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 637mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
BUTTERNUT SOUP SHOTS WITH CRISPY PANCETTA SOLDIERS
Serve squash soup in individual espresso cups with bacon toast for dipping as a cute party canapé
Provided by Good Food team
Categories Buffet, Starter
Time 15m
Yield Makes about 8 shots
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Wrap a pancetta slice around each soldier. Toss with a little olive oil and bake for 5-8 mins until crisp, turning halfway through cooking.
- Reheat the soup, then divide evenly between 8 espresso cups or large shot glasses. Serve drizzled with cream and sprinkled with chives, with a crispy pancetta soldier for dipping.
Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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- Heat the olive oil in a large saucepan over medium-low heat. Add the chopped onion, garlic, and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is glassy and soft, 6 to 8 minutes.
- If sauteing the squash (instead of roasting), increase the heat to medium, add the squash, and cook until the pieces shine with a coating of oil, stirring, about 1 minute. Then increase the heat to medium, add the oats, nutmeg, pepper, and pepper flakes and stir until fragrant, about 1 minute. If you roasted the squash, then increase the heat to medium, add the oats, nutmeg, pepper, and pepper flakes and stir until fragrant, about 1 minute. Now add in the roasted squash, the broth, and the remaining 1/2 teaspoon salt and bring to a boil, scraping the bottom of the pan to release any toasted oatmeal bits.
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