Butternut Squash Shooters

Butternut squash soup is a holiday favorite packed with harvest-time flavors. This healthy soup is super simple to throw together. Serve in shot glasses for a fun cocktail hour treat.

Ingredients

2 pounds butternut squash, peeled, seeded and cut into cubes
2 apples, peeled, seeded and cut into cubes
1 quart vegetable broth
1 large carrot, cleaned, peeled and chopped
1 parsnip, cleaned, peeled and chopped
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cinnamon, divided
5 ounces crème fraiche

Directions

Place squash, apple, broth, carrots, parsnip, salt, pepper and half the cinnamon in a slow cooker. Cover and cook on high for 5 hours. Once fully cooked, use a blender (I use a food immersion blender) to combine the ingredients. The fun part about this recipe is serving. Skip the bowl and pour the soup in clear 2-ounce shot glasses. Garnish each with a dollop of crème fraiche and a sprinkle of cinnamon.

Nutritional Analysis:
Calories: 50, Carbohydrates: 8 g, Protein: 1 g, Fat: 2.5 g, Cholesterol: 10 mg, Sodium: 200 mg, Fiber: 1 g

Laura Hahn Carroll, author of the cookbook Around the World One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

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