Butternut Squash Soup Shooters | Peachy the Magazine
This recipe is from Soirée: Entertaining with Style by Danielle Rollins and was featured in our Holiday 2015 issue.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peachythemagazine.com.
Ingredients
- 2 small butternut squash (about 4 pounds total)
- 5 tablespoons unsalted butter
- Sea salt and freshly ground black pepper
- 6 cups chicken stock
- 1 package puff pastry
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- Sea salt, to taste
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