Squash and Sweet Potato Soup Shooters
Ingredients
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
Directions
- In a large pot, melt butter with olive oil over medium heat.
- Add next 6 ingredients (through paprika); cook until squash is slightly soft (about 15 min.), stirring occasionally.
- Add stock; bring to a boil.
- Reduce heat; simmer until squash is soft.
- Transfer mixture to a blender; blend with cream.
- Add additional stock (or water), if needed, to reach desired consistency; season to taste with salt and pepper.
- Using a spouted pitcher, pour soup into 2-3 oz. shot glasses; garnish individual servings as desired.
Find It!
- Fresh pomegranate seeds are available seasonally in the Prepared Produce Section.
Nutrition Note:
- A single shooter provides 75% of your daily needs for vitamin A!
