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Butternut Squash Soup Shooters

by Livestrong_Recipes  |  Nov 18, 2016

Butternut Squash Soup Shooters
  1. PREP
  2. 15 m
  • COOK
  • 10 m
  • TOTAL
  • 25 m

You’ll be thrilled to know you don’t have to host a full, sit-down dinner to serve this elegant soup. Soups make a great appetizer, and the ease of this recipe will save you tons of time. Incorporating leeks and thyme and topping with creamy goat cheese will add flavorful complexity. Your guests will feel extra special with their own individual serving.

INGREDIENTS

SERVES 12

  • 1 1/2 cups Leeks
  • 1 tbsp Olive Oil, Extra Virgin
  • 32 oz Butternut Squash Soup
  • 1 tsp Spices, thyme, dried
  • 2 tsp unsalted butter
  • 1/4 tsp Sea Salt
  • 12 tbsp Thyme, fresh
  • 2 tbsp Pomegranate Arils
  • 1/4 cup Goat Cheese

DIRECTIONS

1 Heat a pan of medium-high heat. Add olive oil. Once hot, add leeks and cook until begin to brown.
2 Remove from heat and add to a food processor or high-powered blender with the squash soup and dried thyme. Blend on high until consistency is smooth.
3 In a pan, heat butter. Once hot, add thyme and fry (2-3 minutes).
4 Pour soup into small shooter cups and top with a dollop (about 1 teaspoon) of goat cheese, sprinkle of arils and a sprig of thyme.
5 PC: Jenna Butler