The flavours of this soup are out of this world. Serving these little appetizer versions is a great way to start a dinner party or to have at an elegant cocktail event.
I will be the first to admit that this recipe is time consuming to make BUT there is a positive here and it is a big one…the soup can be made ahead and frozen.
Peel and cube one large sweet potato and one butternut squash. They can be tough to cut, so I actually poke them with a fork once or twice each and microwave them for two minutes each and then cut them and it makes it easier. Set the cubes aside.
Heat 2 tsp. of extra virgin olive oil on the stove in a large pot. Add 1 finely chopped onion, 2 tsp. hot curry paste, 1/2 tsp. cumin, 1/4 tsp. pepper, 3 cloves of minced garlic, 2 tsp. freshly grated ginger, and a dash of salt. Saute all those lovely flavours for a few minutes.
Add the cubes of sweet potato and butternut squash. Pour in a tetrapak of chicken broth (900 mL) and 2 cups of water. Bring it to a boil and reduce the heat. Allow the soup to simmer until the squash and sweet potato are soft.
In the meantime, make up some simple rye bread croutons. I made mine using the crusts I had cut off when I made my Lemon Lox on Rye Appetizer. Cube the bread, bake on low heat until crunchy.
When the soup is done, remove it from the heat and let it cool considerably. Blend it with a hand mixer or blender until relatively smooth. I like leaving the occasional chunk in there but everyone is different, so go with your preference.
At this point, you can either put the soup in medium sized resealable freezer bags or you can add it into shot glasses to serve. I have a little trick for getting them into my tiny appetizer cups without making a mess. I use a turkey baster! It enables me to fill them quickly without drips or spills.
Once in the cups, top with a few of the rye bread croutons and some grated Swiss cheese and serve. These can be served hot or cold.
When I make this soup, I actually double the recipe and then freeze many packets. This way, I have them on hand to serve as an appetizer or as a main course when company comes by.
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- 1 large sweet potato
- 1 butternut squash
- 2 tsp. olive oil
- 1 onion, finely chopped
- 2 tsp. hot curry paste
- 1/2 tsp. cumin
- 1/4 tsp. pepper
- 3 cloves garlic, minced
- 2 tsp. freshly grated ginger
- dash of salt
- 900 mL chicken broth
- 2 cups water
- rye bread, cut in cubes
- grated Swiss cheese
- Peel and cube sweet potato and squash.
- Heat oil in large pot on stove. Add onion, spices, curry paste, garlic, and ginger and saute a few minutes.
- Pour in chicken broth and water and bring to a boil.
- Turn heat down and simmer until squash and sweet potato are soft.
- Remove from heat.
- Bake rye cubes at 250° until crispy.
- Blend soup.
- Top with rye croutons and grated Swiss cheese.
- This recipe freezes well. It can be served hot or cold.