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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Finish and Season: Stir in the heavy cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
- 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
