Peachy the Magazine Holiday 2015 - Page 55

FOOD + ENTERTAINING Mix & Mingle BUTTERNUT SQUASH SOUP SHOOTERS 2 small butternut squash (about 4 pounds total) nutmeg. Serve immediately or chill, stored in an airtight container. 5 tablespoons unsalted butter To serve, pour hot soup into demitasse cups, shot glasses or egg cups with a breadstick placed across the top. Sea salt and freshly ground black pepper 6 cups chicken stock Pinch of nutmeg Breadsticks (see recipe in box) Preheat oven to 350°F. Cut squash in half lengthwise. Remove seeds and divide 1 tablespoon butter, cubed, among the cavities. Season with salt and pepper to taste. Place flesh side up in a roasting pan and cook until tender, about 25 minutes. Remove from oven and let cool. PHOTO BY QUENTIN BACON Heat stock in a saucepan over medium heat. When squash is slightly cooled, peel. Place one quarter of the roasted squash in a blender and add a quarter of the stock. Puree 20 seconds or until very smooth. Add 1 tablespoon butter and blend. Pour the mixture into a large container and repeat process with the remaining squash three more times until all of the squash is pureed. Taste and adjust seasoning; add a pinch of Breadsticks 1 package puff pastry 2 tablespoons olive oil ½ cup grated Parmesan cheese Sea salt to taste Preheat oven to 375°F. Cut puff pastry into small strips about ½ inch wide. Arranged on a baking sheet. Brush with oil and sprinkle with Parmesan and sea salt. Bake 5 to 7 minutes or until golden brown. HOLIDAY 2015 53