





A creamy soup made of sweet butternut squash—garnished with crunchy, toasted pecans and buttery croutons—comes together thanks to some classic pie spices, a pinch of heat, and lots of warm cinnamon.
To serve as "soup shots," simply fill shot glasses with warm soup, garnish and serve!
To make this recipe vegetarian, simply switch the chicken stock to vegetable stock.
This recipe makes 18 servings.