Autumn Squash Soup Shooter With Sherry

Autumn Squash Soup Shooter With Sherry

SaskFlax.com ©2014

Pour into individual shooter glasses for entertaining or serve in bowls.

Ingredients:

• 6 Tbsp (90 mL) ground flaxseed
• 2 Tbsp (30 mL) canola oil
• 1 large onion, chopped
• 3 1/2 lbs (1.75 kg) frozen or fresh cooked cubed butternut squash
• 3 cups (750 mL) chicken stock, apple juice or water
• 1 cup (250 mL) buttermilk
• 1/2 tsp (2 mL) sea salt
• 1/4 tsp (1 mL) ground white pepper
• 1/4 cup (60 mL) dry sherry (optional)

Instructions:

1. In a ungreased heavy skillet, add ground flaxseed and cook for 2 to 3 minutes over medium heat; stirring continually.
2. Add oil and onion to skillet, sauté until soft. Combine squash and stock with mixture. Cover and simmer 40 minutes.
3. Remove from heat and use hand blender to process until smooth. Whisk in buttermilk, salt and pepper.  Add sherry if desired. Taste and adjust seasonings.
4. Reheat before serving.  Do not boil.
5. To serve, pour into individual shooter glasses for entertaining or serve in bowls.

Yield:  8 servings or 20 shooters. Each Serving contains 2 tsp (10 mL) of flax.

Serving Size:  1 bowl (meal) or 1 shooter glass (entertaining)