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This modern shot-glass style serving puts a new spin on this traditional smooth and piquant autumn soup. Pair with California Merlot or Pinot Grigio/Pinot Gris.

butternut squash


  • 1 medium butternut squash, peeled, seeded and cubed
  • 1 sweet onion, thinly sliced
  • 2 garlic cloves, lightly crushed
  • 4 sprigs of thyme
  • 2 tablespoons (30ml) curry powder, divided
  • 3 tablespoons (45ml) extra virgin olive oil
  • 1 teaspoon (5ml) ground cumin
  • 2 cups (500ml) vegetable stock, warmed
  • 1/3 cup (150ml) heavy cream (extra for garnish)
  • salt and pepper to taste

Makes 24, 2- ounce shots


  • Preheat oven to 350 F. (190 C.)
  • In a large bowl toss together the squash, onions, garlic, thyme, 1 tablespoon (15ml) of the curry powder, and olive oil.
  • Season with salt and pepper.
  • Pour the squash mixture onto a baking sheet and roast for about 45 minutes.
  • Discard the thyme sprig and pour the mixture into a blender along with the warmed stock and puree until smooth. (Do this in two batches)
  • Pour the pureed soup into a medium saucepan simmer and stir in the remaining curry powder, and cumin.
  • Simmer the soup for 7 to 10 minutes.
  • Remove from heat and stir in the cream until fully combined.
  • Season with salt and pepper.
  • Serve by pouring soup into 24 small glasses or espresso cups. Garnish with a few drops of heavy cream.

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