This delicious recipe for squash soup shooters is perfect for a fall get-together. Check out more autumn recipes at MealsOnHeelsByMindy.com.
Prepared in 45 minutes or less. Serves 8.
6 pieces butternut squash, cut into 1-inch pieces
2 pieces Delicata squash halved and seeded, (also called sweet potato squash or peanut squash with its oblong shape and pale yellow skin with green striations)
1 piece Kabocha (Japanese pumpkin), quartered and seeded, has a jade green rind with celadon striations.
1 large onion, thinly sliced
1 leek, white part only, washed very well and thinly sliced
1 stalks celery, thinly sliced
2 cloves garlic, thinly sliced
1 bouquet garni of thyme, sage, parsley, and bay leaf
Sachet of black peppercorns, coriander seed, clove, and fennel
1 cup butter
1/4 gallon chicken stock
1 cup heavy cream
Preheat oven to 325 degrees Fahrenheit.
Brush the Delicata and Kabocha squashes with olive oil and season with salt and pepper.
Roast in oven until very tender, then scoop out the flesh, discarding the skins.
Meanwhile, heat a large Dutch oven and slowly sweat the onion, leek, celery and garlic in the butter. When the vegetables are tender, add the butternut squash pieces, the sachet and the bouquet garni. Cover with three parts chicken stock and one part water and bring to a simmer.
Add the roasted squash and return to a simmer, adding more liquid if necessary. Simmer until all the butternut squash is tender. Strain the soup and reserve the cooking liquid.
Working in batches, purée the soup in a high-speed blender until very smooth, adding cooking liquid as necessary. Pass through a fine chinois, a fine mesh conical strainer, and finish with crème fraîche and salt and pepper to taste. Serve immediately.