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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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).
- 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).
- 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.
- Add Coconut Milk: Stir in coconut milk for creaminess and blend again until fully incorporated. Adjust seasoning with salt and pepper as desired.
- Serve in Style: Carefully pour the soup into shot glasses or small cups. Optional garnishes include croutons or fresh herbs like cilantro or parsley.
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.