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Butternut Squash Soup Shooters

Butternut Squash Soup Shooters
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Prep Time: 15 min Serves: 12
Cooking Time: 10 min Yield: 4 cups
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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

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.

PC: Jenna Butler

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