Spiced Butternut Squash-And-Pear Soup Shooters

• 1 pound butternut squash, peeled, seeded, and cubed
• 1 firm-ripe Anjou pear, peeled and quartered
• 2 large shallots, peeled and halved
• 2 tablespoons vegetable oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1/8 teaspoon ground ginger
• 1/2 teaspoon garam masala or curry powder (optional)
• 2 tablespoons dry white wine
• 2 1/2 cups low-sodium chicken broth
• 1 tablespoon heavy cream
• Toasted pumpkin seeds (optional)

1. Preheat oven to 400u0b0. Gently toss first 3 ingredients with oil; season with sea salt and pepper, and place in a jelly-roll pan. Bake 35 minutes or until tender and browned. Add garlic, ginger, and garam masala, if desired, and toss well; bake 5 more minutes.
2. Pour wine over squash mixture, stirring to deglaze pan. Let stand 10 minutes. Transfer to a blender; add broth (in batches, if necessary), and puree until smooth. (For smoothest texture, press squash puree through a wire-mesh strainer, discarding solids.)
3. Transfer puree to a large saucepan, and stir in cream. Cook over medium heat 3 to 5 minutes or until heated through. Season with salt and pepper to taste. Ladle into cordial glasses, and garnish with pumpkin seeds, if desired.

butternut squash, pear, shallots, vegetable oil, salt, freshly ground black pepper, garlic, ground ginger, garam masala, white wine, chicken broth, heavy cream, pumpkin seeds

Taken from www.myrecipes.com/recipe/spiced-butternut-squash-soup-shooters (may not work)