Roasted Butternut Squash Soup Shooters
Introduction
Hey there! Let’s whip up something that’s both elegant and comforting—Roasted Butternut Squash Soup Shooters. These little shooters are perfect for a fall gathering, whether it’s a cozy dinner party or the perfect Thanksgiving appetizer. The natural sweetness of roasted butternut squash combined with warming spices makes these a treat, and serving them in shot glasses? That’s the little touch that turns simple soup into a festive affair. So, grab your favorite roasting pan, and let’s get started!
If you’re looking to impress with minimal effort and maximum flavor, this recipe is your ticket!
Why You’ll Love This Recipe
- Perfect for Entertaining: The presentation in shot glasses is a fun and elegant way to serve soup.
- Cozy & Comforting: Butternut squash is naturally rich and velvety when roasted and blended.
- Make-Ahead Friendly: You can make the soup ahead of time and just reheat before serving (hello, party prep savior!).
- Customizable: Easily switch up the spices or make it vegan by using coconut cream instead of heavy cream.
Ingredients Breakdown
Essentials:
- Butternut squash (about 4 cups, cubed)
- 1 small onion, chopped
- 4 cloves garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/4 cup heavy cream (or coconut cream for a vegan version)
- Salt and pepper, to taste
- Optional garnish: Chopped chives, sour cream, or a drizzle of good olive oil
Pro Tips:
Choose a deep orange butternut squash for maximum sweetness and flavor. If you’re in a pinch, you can use pre-cut squash from the grocery store to save time. And don’t worry—if you’re going dairy-free or vegan, just swap out the heavy cream for coconut cream; it’ll add a beautiful silky texture and a slight tropical twist!
Step-by-Step Instructions
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, onion, and whole garlic cloves in olive oil, and spread them out on a baking sheet. Season generously with salt and pepper. Roast for 25-30 minutes, or until the squash is golden and soft.
Step 2: Blend the Soup
Add the roasted veggies to a blender along with the vegetable broth, ground cinnamon, nutmeg, and optional cayenne pepper for a slight kick. Blend until smooth and creamy. You may need to do this in batches if your blender is smaller.
Step 3: Simmer and Season
Pour the blended soup into a large pot and bring it to a simmer over medium heat. Stir in the heavy cream or coconut cream, and let the soup gently bubble for 5-10 minutes. Taste and adjust the seasonings with salt and pepper to your liking.
Step 4: Serve in Shot Glasses
Ladle the soup carefully into shot glasses or small cups. Garnish with your choice of chopped chives, a dollop of sour cream, or a drizzle of your best olive oil for a final touch of elegance.
Chef’s Tips and Tricks
- Make It Vegan: Swap out the heavy cream for coconut cream or a splash of full-fat oat milk. It’ll still be rich and creamy.
- Smooth as Silk: For an ultra-smooth texture, you can strain the soup through a fine sieve after blending.
- Prep Ahead: This soup can be made and stored in the fridge for up to 3 days before serving. Simply reheat gently on the stovetop and adjust the seasonings if necessary.
Recipe Variations and Serving Suggestions
Spice It Up: If you love a little heat, try adding a pinch of smoked paprika or chili flakes while roasting the squash.
Add Some Protein: Top your shooters with crispy pancetta or toasted pumpkin seeds for a crunch and protein boost.
Perfect Pairing: Serve these soup shooters alongside a cheese board or some crusty French bread to make it a more substantial appetizer for your guests.
FAQs
Can I freeze the soup?
Yes! This soup freezes beautifully. Just let it cool completely, then transfer it to an airtight container. It will keep for up to 3 months. Reheat gently on the stovetop and stir in the cream just before serving.
How should I reheat the soup?
To reheat, place the soup in a pot over medium heat, stirring occasionally. If it’s thickened after refrigerating, just add a little more broth or water to loosen it up.
What if I don’t have butternut squash?
No worries! You can easily substitute other roasted winter squashes like acorn or pumpkin for a similar flavor.
Roasted Butternut Squash Soup Shooters
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10-12 shooters
Ingredients:
- 4 cups butternut squash, cubed
- 1 small onion, chopped
- 4 garlic cloves
- 2 tbsp olive oil
- 4 cups vegetable broth
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp cayenne pepper (optional)
- ¼ cup heavy cream (or coconut cream)
- Salt & pepper, to taste
- Optional garnish: chopped chives or sour cream
Instructions:
- Preheat oven to 400°F (200°C). Toss cubed butternut squash, onion, and garlic cloves in olive oil. Spread on a baking sheet and season with salt and pepper. Roast for 25-30 minutes until the squash is tender and golden.
- Transfer the roasted veggies to a blender. Add vegetable broth, cinnamon, nutmeg, and cayenne pepper (if using). Blend until smooth and creamy.
- Transfer the blended soup to a large pot over medium heat. Stir in heavy cream or coconut cream, and simmer for 5-10 minutes. Adjust seasoning to taste.
- Carefully pour the soup into shot glasses or small cups. Garnish with chopped chives, sour cream, or olive oil. Serve warm.
Conclusion
There you have it, Roasted Butternut Squash Soup Sho
