Roasted Butternut-Apple-Pumpkin Soup Shooters
Roasted Butternut-Apple and Pumpkin Soup is flavorful, healthy and satisfying and the flavors of fall in a soup! Enjoy in a bowl or as a shooter and teaser to whet your appetite for a fall dinner party or Thanksgiving feast. Makes 8 bowls or 25 (2.5 oz.) shooters
Servings: 25 shooters
Equipment
- immersion or regular blender
Ingredients
- 2 Granny Smith apples peeled, cored and chopped
- 2 pounds butternut squash peeled, seeded and cut into 1-inch pieces
- 2 medium tomatoes cored and quartered
- 2 leeks pale green and white parts only, rinsed and chopped
- 2 cloves garlic
- 1 cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- 1 cup evaporated milk or more to thin to desired consistency
- Olive Oil
- Salt & Pepper to taste
- 6 cups reduced-sodium chicken or vegetable stock
Optional garnish
- rosemary sprigs
- pomegranate arils
- roasted pepitas or chopped walnuts
Instructions
- Preheat oven to 400 degrees F.
- Combine apples, squash, tomatoes, leeks, garlic, oil, salt and pepper in a large bowl; toss to coat. Spread evenly on two large rimmed baking sheets. Roast, stirring occasionally, until the vegetables are tender, about 45 minutes.
- While vegetables are roasting, heat stock in large Dutch oven. When vegetables are tender, add to heated stock, along with pumpkin, brown sugar, pumpkin pie spice. Use an *immersion blender to blend until smooth. Add milk, stirring to combine and heat through, about 10 minutes.
Notes
- Add milk or more stock as needed to your desired thickness. Serve as shooters for an appetizer. Garnish with pomegranate seeds, rosemary, or roasted pepitas if desired.
- *If you don’t have an immersion blender, you can process soup, in batches, in a blender until smooth. Return to Dutch oven, add pumpkin, pumpkin pie spice and sugar to pureed mixture. Add milk, stirring to combine and heat through.