Spiced Butternut Squash-and-Pear Soup Shooters

Ingredients

• 1  firm-ripe anjou pear peeled quartered
• 0.3 teaspoon pepper black freshly ground
• 1 pound butternut squash cubed peeled seeded
• 2 tablespoons cooking wine dry white
• 2  garlic cloves minced
• 0.1 teaspoon ground ginger 
• 1 tablespoon heavy cream 
• 2.5 cups chicken broth low-sodium
• 0.5 teaspoon sea salt 
• 2 large shallots peeled halved
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• sauce pan
• ladle
• oven
• sieve
• blender

Directions

1. Preheat oven to 40
2. Gently toss first 3 ingredients with oil; season with sea salt and pepper, and place in a jelly-roll pan.
3. Bake 35 minutes or until tender and browned.
4. Add garlic, ginger, and garam masala, if desired, and toss well; bake 5 more minutes.
5. Pour wine over squash mixture, stirring to deglaze pan.
6. Let stand 10 minutes.
7. 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.)
8. 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.