seasonal soup shooters
Yesterday, I led a private cooking class to kick off the holiday season. It was a small company’s holiday party and I was invited to demonstrate some simple, fresh, and healthful appetizers. With seasonal celebrations looming, now is the time to add some fun recipes to your arsenal that will make you the hit of the party.
Along with a fresh take on shrimp cocktail, my tried and true sesame brittle, pancetta crisps with goat cheese and pear, and caesar salad stuffed endive spoons, we also made butternut squash soup shooters.
Since appetizers are usually only a bite (in this case, sip) or two, you want them to be full of flavor and pack a a punch. These soup shooters had a ‘kick’ from the ginger and curry powder that was balanced with the creamy richness of coconut milk. Soup shooters are great to have ready when guests arrive to warm them up and take the chill out of the cold winter nights.
When entertaining, I love recipes that can be made ahead of time; this soup is perfect to make a day before your party as the flavors will only get better. Store the soup in the fridge overnight, and rewarm on the stovetop before the party starts. Winter squash lends a beautiful autumnal orange color. A carrot or sweet potato soup would also be seasonal and vibrant.
Don’t think this recipe can only be for appetizers; this would make a great light lunch or dinner. One guest commented that this soup would also be a great first course for upcoming Thanksgiving dinners.
Looking for great shot glasses for soup shooters? I love this set from Target. The glasses are paired with spoons, so you can also use the set for elegant parfaits and desserts.
Curried Squash Soup Shooters with Coconut Milk
2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
1 tablespoon ginger root, peeled and minced
1 tablespoon curry powder
8 cups butternut squash, peeled and diced
6 cups water
1 teaspoons sea salt
2 tablespoons lime juice
2 tablespoons honey
½ – 1 cup coconut milk
fresh cilantro , finely chopped
Heat oil, over medium heat, in a large stockpot. Add onions, carrots, garlic, and ginger. Saute until soft and fragrant, about 5 minutes. Add the curry powder, and stir to gently toast the spices. Add squash; stir. Pour in water and add salt.
Reduce heat and simmer until squash and carrots are tender, about 30-40 minutes. Remove from heat and add lemon or lime juice, honey, and coconut milk. Puree with an immersion blender, or in batches in a blender. Season with salt to taste.
Carefully fill 2-3 oz shot glasses (using a funnel helps make this easier). Garnish with cilantro.
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