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Butternut Squash and Pear Soup Shooters

Makes 3 appetizer portions or 12 – 14 shooters

1 pound butternut squash, peeled, seeded and cubed (20 oz package from Trader Joe’s)

1 firm ripe Anjou pear, peeled and quartered

2 large shallots, peeled and halved

2 TB vegetable oil

½ tsp sea salt

¼ tsp freshly ground pepper

2 garlic cloves, minced

1/8 tsp ground ginger

½ tsp garam masala or curry powder

2 TB dry white wine

2 ½ cups low sodium chicken broth

1 TB heavy cream

Preheat oven to 400 degrees. Gently toss first 3 ingredients with oil; season with sea salt and pepper, and place in a rimmed baking pan. Bake 35 minutes or until tender and browned. Add garlic, ginger, and garam masala and toss well. Bake 5 more minutes.

Pour wine over the squash mixture and stir to deglaze the pan. Let stand 10 minutes. Transfer to a blender, add broth and puree until smooth. (For smoothest texture, press squash puree through a wire-mesh strainer, discarding solids.)

Transfer puree to a large saucepan, and stir in cream. Cook over medium heat 3 – 5 minutes or until heated through. Season with salt and pepper to taste. Ladle into small glasses.

** Garam Masala is a ground spice blend from Indian, Pakistan and South Asian cuisines. It is primarily made of: cumin, coriander, cardamom, cinnamon, pepper, cloves and nutmeg.

SERVING - I serve the soup in shooter glasses but any small cup will do!

Here is the link to what I have:

Glass Shooter

Recipe adapted from

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