Butternut Squash-Pear- Shooters

Pat Duran


These shooters were so good at my friends house last Halloween that I begged her for the recipe..I had to promise to invite her to my New Year's party (she was on the list anyway) what a softie.
I think you will love these. This is the photo from her buffet table.

★★★★★ 1 vote
10 to 12 small glasses
20 Min
45 Min
Stove Top


2 Tbsp
1/4 c
chopped onion
1 1/2 c
chicken broth
4 c
cubed butternut squash, peeled and seeded
2 medium
pears, peeled and diced
1/8 tsp
ground ginger
1 pinch
kosher salt
1/4 tsp
white pepper
1 clove
1/4 tsp
ground cinnamon
1 Tbsp
heavy cream
2 Tbsp
white wine or orange juice
sour cream and roasted sunflower seeds


1Melt butter in a large pan over medium heat. Cook onion in the butter until tender. Stir in the broth, squash, pears, and spices. Heat to boiling and then reduce heat and simmer covered until squash is fork tender, about 15 minutes. Puree soup in batches in food processor or blender. Pour puree through a sieve over the saucepan, to get out any strings or lumps. Stir in the cream and wine/orange juice.
2Pour into small glasses or shooter glasses. and top with a dab of sour cream and a few seeds. Enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy