Butternut Squash "Shooters"

Yield: 8-10 Servings; 24 Shooters

4 Cups Diced Butternut Squash

2 Cups Diced Rutabaga OR Turnips

6 Cups Low Sodium Chicken Stock

2 Cups Water

1 ½ Tablespoon Great Lakes Seasoning

1 Teaspoon French Grey Salt

1/2 Teaspoon Ground White Peppercorns

1 Large Orange Bell Pepper, Diced

2 Large Leeks, White Parts Only, Thinly Sliced

3 Tablespoons Olive Oil

2 Tablespoons Port Wine (optional)

½ Cup Heavy Cream

Salt and Pepper to Taste

Croutons or Roasted Pepitas for Garnish

We make a big batch of this soup at the farm every fall, and then freeze it to use throughout the year. We love to serve it as an appetizer, especially during the holidays, in the form of  "shooters." They are as delicious as they are beautiful, and they always add to the festivities when we have are entertaining a large group. But we also love this served as bowls of soup, served in front of the fire on fall evenings.

 

Place squash, rutabaga, chicken stock, water, and seasonings in a large pot placed over medium high heat. Bring mixture to a boil, reduce heat, and simmer, stirring frequently, for 30 minutes. Meanwhile, heat oil in a sauté pan over medium low heat. Add peppers and leeks and sauté, stirring occasionally to prevent burning, about 10 minutes until the vegetables are tender. 

 

Remove stock mixture from heat and allow to cool slightly. Add sauteed vegetables to the mixture, and blend until smooth with an immersion blender. Add the port wine to the mixture. Place pot over medium heat and heat, stirring frequently, 15 minutes until the alcohol in the port has cooked off and the soup is warm.

 

Add cream to soup, stir to combine thoroughly, and continue to heat over low heat for 10 minutes until heated through. Remove from heat, ladle soup into bowls or shooters. Garnish with croutons or roasted pepitos before serving.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Great Lakes
Seasoning
Our Signature Great Lakes
Juniper Berry blend is perfect
for those dishes that start in the great outdoors and end at your table: delectable dishes like venison, wild game, mushrooms, root vegetables, and potatoes. Try it with pork, beef, and seafood, too!
Great Lakes Juniper Berry Seasoning by MorningStar Kitchen
French Grey
Sea Salt
With its artisanal, Old World
appeal, French Grey sea salt is
a favorite of professional chefs. Hand harvested from mineral-rich salt beds, we believe this one is the perfect salt for accomplished Home Chefs as well.
French Grey Sea Salt from MorningStar Kitchen
White Peppercorns
The pepper of choice in most
European kitchens, white
peppercorns are released from
their outer black shell by soaking. The process results in a more mellow taste than that of black pepper. And the creamy color works perfectly in recipes that are lighter in color.
White Peppercorns from MorningStar Kitchen