Roasted Butternut Squash Soup and Apple Soup Shots - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Roasted Butternut Squash Soup and Apple Soup Shots



    Roasted Butternut Squash Soup and Apple Soup Shots

    Chef Jamie demonstrates how to make this soup as a "soup shot" for parties. (Published Monday, Dec. 18, 2017)


    • 1 Butternut Squash-smaller size one if available
    • 2 Tbsp. Vegetable Oil
    • 1 Cup Onions-diced
    • ½ Cup Celery-diced
    • ½ Cup Carrots-diced
    • 1 Cup Apples-diced
    • 1 tsp. Ground Coriander
    • 4 Cups Chicken or Vegetable Broth
    • Salt and Black Pepper To Taste


    • Slice squash in half, scoop seeds out (seeds may be toasted and used for garnish) and place cut side down on cookie sheet. Moisten pan with less than ¼” of water, cover with foil, and roast in 400° F. oven for 45 minutes or until tender. When tender, flip the squash over, let cool slightly, and scoop out the roasted squash meat.
    • In a soup pot over medium-high heat, add vegetable oil and onions, celery, carrots, and apples. Cook for about 4 minutes or until softened and sweet smelling. Add the ground coriander, cook for 30 seconds. Add the roasted butternut squash, the chicken broth. Bring to a boil, and simmer for about 15 minutes until all ingredients are tender.
    • Transfer soup to blender or use a hand blender to purée soup to desired consistency. Season to taste with salt and pepper and serve hot. Store in a thermal pitcher and dispense into small “shot” glasses as needed. Garnish with a dollop of sour cream, sliced apple, toasted squash seeds, etc. Enjoy!

    Please visit Chef Jamie’s Facebook page.

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