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

Roasted Butternut Squash Soup and Apple Soup Shots

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    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)

    Ingredients:

    • 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

    Instructions:

    • 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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