Squash and Sweet Potato Soup Shooters

Squash and Sweet Potato Soup Shooters

Makes about 32 shooters


A single shooter provides 75% of your daily needs for vitamin A!

3 tbsp. Kowalski's Unsalted Butter
2 tbsp. Kowalski's Extra Virgin Olive Oil
2 lbs. butternut squash, peeled, seeded and diced
1 lb. sweet potato, peeled and diced
2 Granny Smith apples, peeled, cored and chopped
1 large yellow onion, chopped
1 tsp. Kowalski's Ancho Chile Powder
½ tsp. paprika
1 qt. chicken stock or broth, plus more for thinning the soup
½ cup heavy cream
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
- garnishes, as desired: fresh pomegranate seeds, pepitas, crème fraîche and sliced fresh sage leaves
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  1. In a large pot, melt butter with olive oil over medium heat.
  2. Add next 6 ingredients (through paprika); cook until squash is slightly soft (about 15 min.), stirring occasionally.
  3. Add stock; bring to a boil.
  4. Reduce heat; simmer until squash is soft.
  5. Transfer mixture to a blender; blend with cream.
  6. Add additional stock (or water), if needed, to reach desired consistency; season to taste with salt and pepper.
  7. Using a spouted pitcher, pour soup into 2-3 oz. shot glasses; garnish individual servings as desired.


Find It!

  • Find ready-to-use peeled, seeded, diced squash and sweet potatoes in the Prepared Produce Section.
  • Fresh pomegranate seeds are available seasonally in the Prepared Produce Section.