Serves 18 to 24 shot glasses or small cups.
Note: This is a colorful respite in the cold winter months, with velvety texture and balanced flavors. From “Chowgirls Killer Party Food: Righteous Bites & Cocktails for Every Season,” by Heidi Andermack and Amy Lynn Brown.
• 2 lb. butternut squash, peeled and cubed
• 1 tbsp. olive oil
• 5 tbsp. unsalted butter
• 2 1/2 c. chopped yellow onions
• 4 garlic cloves, minced
• 1/2 c. white wine
• 2 tbsp. champagne vinegar
• 4 c. vegetable broth
• 1 to 3 tbsp. kosher salt, to taste
• 3/4 c. heavy cream
“Dishing Up Minnesota: 150 Recipes From the Land of 10,000 Lakes,” by Teresa Marrone.
• 2 tbsp. sherry vinegar
• Salt taste
• 3 tbsp. salted butter
• 3 tbsp. pistachios, chopped, for garnish
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, drizzle the squash pieces with olive oil and toss to coat.
Spread the squash pieces in a single layer on parchment-lined baking sheet and roast, turning once, for 1 hour or until the pieces are softened and browned at the edges.
Meanwhile, in a medium stock pot set over medium heat, melt the butter. Add the onions and sauté on low heat for 10 minutes, until they have sweated down and moisture has evaporated from the pan. Increase the heat to medium-high, stir the onions frequently and scrape up the caramelization from the bottom of the pan.
Once the onions are medium brown, add the garlic and sauté for 2 minutes, stirring frequently. Increase the heat to high and deglaze the pan with white wine and champagne vinegar. Continue to cool for about 5 minutes to reduce the liquid.
After the wine and vinegar have almost completely evaporated from the pan, add the roasted squash, broth, salt and cream. Cook on medium-low heat for 10 to 15 minutes or until the squash starts to break down. Transfer the soup to a blender, and blend high until the soup appears creamy and smooth. (Be careful when blending hot liquids!) Press the soup through a strainer. Add the sherry vinegar and salt to taste.
In a small saucepan set on medium heat, melt the 3 tablespoons of butter and cook for 1 to 2 minutes, until the solids start to brown. Keep warm.
Pour the soup into shot glasses. Top each with ½ teaspoon browned butter and ¼ teaspoon pistachios.