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.