Irresistible Butternut Squash Soup Shooters Recipe

Butternut squash soup shooters are the deliciously smooth, creamy delights you never knew you needed at your next gathering. Picture this: a velvety texture that dances on your tongue, with a hint of sweetness and warmth that wraps around you like your favorite blanket on a chilly evening. The aroma wafts through your kitchen, whispering promises of comfort and gourmet elegance all in one tiny shot glass.

I can still remember the first time I tried butternut squash soup shooters at a friend’s party. I was skeptical at first—soup in a shooter? What sorcery is this? But one sip later, I was hooked. It’s the kind of dish that makes you feel fancy without requiring a culinary degree or a second mortgage. Ideal for holiday gatherings, dinner parties, or just because it’s Tuesday, these little shots of happiness will have everyone coming back for more.

Ingredients for butternut squash soup shooters

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: A star ingredient; choose firm and heavy squashes for the best flavor and texture.
• Onion: Yellow onions work well here; they add depth to the soup’s flavor profile.
• Garlic: Fresh garlic cloves provide a punchy flavor; don’t skimp on this aromatic gem.
• Vegetable Broth: Use low-sodium broth to control saltiness while enhancing flavors.
• Coconut Milk: This adds creaminess and a subtle sweetness; opt for full-fat for richer results.
• Olive Oil: A drizzle of good quality olive oil helps sauté the vegetables and adds richness.
• Salt and Pepper: Essential seasonings; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make butternut squash soup shooters

Follow these simple steps to prepare this delicious dish:

Step 1: Roast the Squash

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush both halves with olive oil and season them with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes until fork-tender.

Step 2: Sauté the Aromatics

While the squash roasts, heat some olive oil in a large pot over medium heat. Add chopped onions and minced garlic, sautéing until they become translucent and fragrant—around five minutes should do it.

Step 3: Combine Ingredients

Once your squash is roasted (and cooled just enough not to scorch your fingers), scoop out the flesh and add it to the pot with sautéed onions and garlic. Pour in vegetable broth until everything is submerged but not drowning—about four cups should suffice!

Step 4: Blend Until Smooth

Using an immersion blender or transferring everything carefully into a countertop blender, blend until silky smooth. If using a countertop blender, be cautious as hot liquids can create pressure when blended.

Step 5: Add Coconut Milk

Stir in coconut milk for creaminess and richness while blending further until fully incorporated. Taste your masterpiece; if it needs more salt or pepper, now’s your chance!

Step 6: Serve in Style

Carefully pour your luscious soup into shot glasses or small cups. You can garnish these beauties with croutons, herbs like cilantro or parsley, or even a swirl of coconut cream—whatever tickles your fancy!

Now gather around your friends (or just yourself) because these butternut squash soup shooters are ready to be enjoyed! Transfer them carefully onto a serving platter and watch as everyone dives into these delightful morsels of warmth and flavor!

Perfecting the Cooking Process

Start by roasting the butternut squash until it’s tender and caramelized. While that’s happening, sauté onions and garlic for flavor. Blend everything together with vegetable broth until smooth, then season to perfection.

Add Your Touch

Feel free to swap the vegetable broth for chicken broth for a richer flavor. You can also add spices like nutmeg or cinnamon for warmth. For a creamy finish, stir in coconut milk or heavy cream!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm on the stove over medium heat, stirring occasionally until heated through.

Sometimes I whip up these shooters for gatherings, and they vanish faster than my attempts at adulting! Friends rave about them, claiming they’re “the best little sips of autumn.”

FAQs:

What are butternut squash soup shooters?

Butternut squash soup shooters are small, elegant servings of creamy, flavorful butternut squash soup, typically served in shot glasses or small cups. This dish is perfect for parties and gatherings, offering a stylish way to enjoy a comforting soup. The smooth texture and sweet flavor of butternut squash blend seamlessly with spices like ginger and nutmeg, creating a delightful appetizer that can be enjoyed warm or chilled. As a versatile option, these shooters can also be garnished with toppings such as crème fraîche or roasted pumpkin seeds.

How do you make butternut squash soup shooters?

To make butternut squash soup shooters, start by roasting fresh butternut squash until tender. Sauté onions and garlic in olive oil until soft, then add the roasted squash along with vegetable broth and spices. Blend the mixture until smooth and creamy. Adjust the seasoning according to your taste. Once ready, let the soup cool slightly before pouring it into shot glasses. Garnish with your favorite toppings like herbs or nuts for an added touch. Serve immediately or chill for a refreshing twist on this delicious dish.

Can you prepare butternut squash soup shooters ahead of time?

Yes, you can prepare butternut squash soup shooters ahead of time! Make the soup up to three days in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat the soup gently on the stove or in the microwave until warmed through. Pour it into shot glasses and garnish just before serving for the best presentation. This makes them an excellent choice for entertaining guests while minimizing last-minute preparation.

What pairs well with butternut squash soup shooters?

Butternut squash soup shooters pair beautifully with various accompaniments that enhance their flavors. Consider serving them alongside crusty bread or mini savory pastries for a satisfying bite. A light salad featuring arugula and pear complements the sweetness of the soup perfectly. Additionally, consider pairing these shooters with a crisp white wine or sparkling cider to elevate your dining experience further. These additions make your appetizer spread more complete and enjoyable.

Conclusion for butternut squash soup shooters:

In summary, butternut squash soup shooters offer a unique and stylish way to enjoy the rich flavors of this beloved vegetable. Their creamy texture and delightful spices make them an ideal appetizer for any occasion. Whether served at parties or intimate dinners, they impress guests while being easy to prepare ahead of time. Pairing them with complementary foods enhances their appeal even further. Enjoy experimenting with different garnishes to create your perfect version of these delicious shooters!

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Butternut Squash Soup Shooters

• Author: Christina
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Approximately 12 shooters 1x
• Category: Appetizer
• Method: Roasting/Sautéing/Blending
• Cuisine: American

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Description

Experience the comfort of butternut squash soup in a fun shooter format. Creamy, flavorful, and perfect for entertaining, these delightful bites will impress your guests!

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Ingredients

Scale 1x2x3x

• 2 cups butternut squash, roasted and peeled
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until fork-tender.
2. Sauté the Aromatics: In a large pot over medium heat, heat olive oil. Add diced onion and minced garlic, sautéing until translucent and fragrant (about 5 minutes).
3. Combine Ingredients: Scoop out the flesh of the roasted squash and add it to the pot with sautéed onions and garlic. Pour in vegetable broth until everything is submerged (about 4 cups).
4. Blend Until Smooth: Use an immersion blender or transfer to a countertop blender to blend until silky smooth. Be cautious with hot liquids if using a countertop blender.
5. Add Coconut Milk: Stir in coconut milk for creaminess and blend again until fully incorporated. Adjust seasoning with salt and pepper as desired.
6. Serve in Style: Carefully pour the soup into shot glasses or small cups. Optional garnishes include croutons or fresh herbs like cilantro or parsley.

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Nutrition

• Serving Size: 1 shooter (approximately 90g)
• Calories: 130
• Sugar: 3g
• Sodium: 360mg
• Fat: 7g
• Saturated Fat: 6g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg

Keywords: Experiment with spices such as nutmeg or cinnamon for added warmth. For extra sweetness, consider adding a splash of maple syrup. Store leftovers in an airtight container in the fridge for up to three days.