Roasted Butternut Squash Soup Shooters Recipe

Introduction

These Roasted Butternut Squash Soup Shooters offer a cozy and elegant start to any meal. With their velvety texture and subtle sweetness, they make a perfect appetizer for fall gatherings or holiday parties.

Ingredients

• 1 butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
2. Step 2: Roast the squash for 25-30 minutes until tender and slightly caramelized.
3. Step 3: While the squash roasts, heat a bit of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant.
4. Step 4: Add the roasted butternut squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to meld the flavors.
5. Step 5: Use an immersion blender to puree the soup until smooth and creamy. Stir in the heavy cream, and season with salt and pepper to taste.
6. Step 6: Pour the soup into small shooter glasses and garnish with fresh chives before serving.

Tips & Variations

• For extra warmth, add a pinch of cinnamon or nutmeg while blending the soup.
• Substitute the heavy cream with coconut milk for a dairy-free option.
• Roast the onion and garlic along with the squash for a deeper flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and reheated before serving. It often tastes even better after the flavors meld overnight.

Can I use a regular blender instead of an immersion blender?

Absolutely. Just allow the soup to cool slightly before blending in batches to avoid spills and ensure safety.

Roasted Butternut Squash Soup Shooters Recipe

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★★★★★

4.5 from 78 reviews

• Author: Naomi
• Total Time: 1 hour
• Yield: 6 shooter servings 1x
• Diet: Vegetarian

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Description

These Roasted Butternut Squash Soup Shooters are a delightful and comforting appetizer, ideal for fall gatherings. Creamy, smooth, and packed with the natural sweetness of roasted butternut squash, this soup is served in elegant shooter glasses for a fun and sophisticated presentation.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced

Liquids & Fats

• 2 tablespoons olive oil, divided
• 4 cups vegetable broth
• 1/2 cup heavy cream

Seasonings

• Salt and pepper to taste
• Fresh chives for garnish

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Instructions

1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes or until the squash is tender and caramelized.
2. Sauté Aromatics: While the squash roasts, heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them until they become soft and fragrant, about 5 minutes.
3. Combine Ingredients and Simmer: Add the roasted butternut squash to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes to meld the flavors.
4. Puree the Soup: Using an immersion blender, carefully puree the soup until it’s completely smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender, then return to the pot.
5. Finish and Season: Stir in the heavy cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
6. Serve: Ladle the warm soup into small shooter glasses for serving. Garnish each shooter with freshly chopped chives for a fresh, vibrant touch.

Notes

• This soup can easily be made vegan by substituting the heavy cream with coconut milk or another plant-based cream.
• Roasting the squash enhances its natural sweetness and adds a depth of flavor to the soup.
• If the soup is too thick, add additional vegetable broth to reach your desired consistency.
• For added warmth, a pinch of ground nutmeg or cinnamon can be added when blending the soup.
• Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Roasting and Stovetop
• Cuisine: American

Keywords: butternut squash soup, roasted butternut squash, fall appetizer, soup shooters, creamy squash soup, vegetarian soup