Piquillo-Squash Soup Shooters Rachael Ray   From Every Day with Rachael Ray October 2006 SIX SERVINGS 1 tablespoon extra-virgin olive oil (EVOO) 1 garlic clove--smashed, skins removed and clove halved 1 shallot, finely chopped 2 jarred roasted piquillo peppers or 1 large jarred roasted red pepper, drained and chopped 1 shot dry Sherry or Marsala wine 1 cup chicken broth One 10-ounce box frozen cooked butternut or winter squash, thawed Salt and freshly ground pepper A few dashes hot sauce, such as Tabasco, or to taste 1/4 cup heavy cream 2 tablespoons pumpkin seeds, or chopped slivered almonds, toasted Flat-leaf parsley, finely chopped (a generous handful) 1. Heat a small saucepan over medium heat with the EVOO, 1 turn of the pan. Add the garlic and shallot and cook until softened, about 2 minutes. Add the piquillo peppers and heat for 1 minute. Add the Sherry and cook for 30 seconds. Transfer to a food processor with 1/4 cup broth and puree until smooth; return to the pan. 2. Add the squash and the remaining 3/4 cup chicken broth to the soup. Whisk to combine. Season to taste with salt, pepper and hot sauce and simmer for a few minutes. Stir in the cream and simmer for 1 minute. Serve the soup in espresso cups topped with the pumpkin seeds and parsley.

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