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Spicy Squash Shooters
What You Need:
1 Onion, chopped
1 Tbsp. Wesson Vegetable Oil
1 – 2 Tbsp. Spice Islands Chipotle Rub, adjust to taste
2 cups Pacific Organic Low-Sodium Chicken Broth
1 large Butternut Squash, peeled, cut in 1î cubes
1/2 cup Land O'Lakes Half and Half
- Heat oil in soup pan over medium heat. SautÈ onion and rub mix until onion is tender, about 5 minutes.
- Add broth and butternut squash. Cover pan and raise heat. When soup boils, reduce heat to low simmer.
- Cook until squash is tender, 10 to 15 minutes. Using blender, puree in batches until smooth; return to pan.
- Stir in half and half. Taste and adjust seasoning. Spoon into warm shot glasses and serve.