Piquillo-Squash Soup Shooters Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and saut茅 until translucent.
• STEP 2.Add butternut squash, piquillo peppers, vegetable broth, and spices to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the squash is tender.
• STEP 3.Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, you can use a regular blender, but be careful when blending hot liquids.
• STEP 4.Season with salt and pepper to taste. Serve the soup shooters in shot glasses, garnished with a drizzle of olive oil and a sprinkle of chopped fresh herbs.
• STEP 5.Enjoy the Piquillo-Squash Soup Shooters as a delicious and elegant appetizer!

Cooking Tips

• To make the soup shooters extra creamy, you can add a splash of heavy cream or coconut milk before blending.
• If you prefer a spicier soup, you can add a pinch of cayenne pepper or a dash of hot sauce.
• For a vegetarian version, use vegetable broth. If you're not vegetarian, you can use chicken broth for added flavor.
• Make sure to taste and adjust the seasoning before serving. The amount of salt and pepper needed may vary depending on the broth used.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Serve the Piquillo-Squash Soup Shooters as an appetizer at a dinner party or any special occasion.
• Garnish each shooter with a drizzle of olive oil and a sprinkle of chopped fresh herbs, such as parsley or cilantro.
• These soup shooters can be made ahead of time and stored in the refrigerator. Simply reheat before serving.
• For a more substantial meal, serve the soup shooters with a side of crusty bread or a salad.
• Enjoy the creamy and flavorful Piquillo-Squash Soup Shooters!