THANKSGIVING DISH: BUTTERNUT SQUASH SOUP "SHOOTERS" WITH CAVIAR

Serves 6-12, depending on size of jar/shot glass. This dish is perfect to serve small so guests don’t fill up before the main meal.

INGREDIENTS
Medium butternut squash
Olive or Avocado oil (or spray)
3/4 cup (plus more to adjust consistency) chicken or vegetable broth
1/4 cup heavy cream (plus more to adjust consistency and for topping)
1/2 tablespoon brown sugar or maple syrup, plus more to taste
Salt, to taste
Cinnamon, to taste
Ground ginger, to taste
Ground nutmeg, to taste
Tsar Nicoulai Caviar, for garnish
Cut chives, for garnish

METHOD
1. Preheat oven to 400F. Cut butternut squash lengthwise and scoop out stringy flesh and seeds with a spoon. Lightly coat both sides of squash with oil and sprinkle with salt. Place cut side down on a lined baking sheet. Roast until a knife cuts into squash easily and skin is getting brown. Let cool slightly.
2. Scoop out flesh of roasted butternut squash into a medium pot. Add broth and blend with an immersion blender until very smooth. Stir in heavy cream (you can do this over a low flame if desired).
3. Stir in spices and sugar or maple syrup. Adjust salt, all seasonings and sweetener until desired flavor is reached. Adjust broth and/or heavy cream until desired consistency is reached. If you haven’t been heating the soup, heat now before serving.
4. Pour soup into small serving vessels - a very small bowl, jar or standard shot glass. Whisk or beat some heavy cream to thicken. Pour a little on top of every soup. Top with caviar and chives.