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Cozy Butternut Squash Soup Shooters: Easy 30-Minute Appetizer

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Quick and easy butternut squash soup served in shot glasses for a fun, shareable appetizer. Ready in under 30 minutes with simple ingredients, perfect for parties or cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion (about 150g), diced
  • 3 large garlic cloves, minced
  • 1 tablespoon (6g) fresh ginger, grated
  • 4 cups (960ml) low-sodium vegetable broth
  • ½ cup (120ml) heavy cream
  • 1 tablespoon (15ml) maple syrup
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon (5g) fine sea salt
  • ¼ teaspoon freshly cracked black pepper
  • Optional garnishes: toasted pumpkin seeds, a drizzle of cream, fresh thyme sprigs, or a tiny sprinkle of cinnamon

Instructions

  1. Prep the squash (5 minutes). Peel the butternut squash with a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon. Cut the squash into 1-inch cubes. You should have about 4 cups (600g) of cubed squash.
  2. Sauté the aromatics (5 minutes). Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent, stirring occasionally. Add the minced garlic and grated ginger, then cook for another 30 seconds until fragrant.
  3. Cook the squash (15 minutes). Add the cubed butternut squash to the pot along with 4 cups of vegetable broth. The broth should just barely cover the squash—if it doesn’t, add a splash of water. Bring to a boil, then reduce the heat to medium-low and simmer for 12-15 minutes, or until the squash is fork-tender.
  4. Blend until smooth (2 minutes). Remove the pot from heat. If using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, work in batches—fill the blender no more than halfway, hold the lid firmly with a towel, and blend until smooth. Return the blended soup to the pot.
  5. Finish with cream and seasonings (3 minutes). Stir in ½ cup of heavy cream, 1 tablespoon of maple syrup, ¼ teaspoon of ground nutmeg, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Taste and adjust seasoning. Heat the soup over low heat for 2-3 minutes until everything is warm and well combined. Do not let it boil after adding the cream.
  6. Serve in shooters (2 minutes). Ladle the soup into shot glasses or small cups. Garnish with a drizzle of cream, a few toasted pumpkin seeds, or a tiny sprig of thyme. Serve warm.

Notes

Taste the soup before seasoning as broth salt content varies. For smoother texture, blend in stages and strain through a fine-mesh strainer. Add cream over low heat to prevent curdling. Soup tastes even better the next day as flavors meld. For vegan version, swap heavy cream with full-fat coconut cream and use maple syrup instead of honey. For spicy kick, add ½ teaspoon red pepper flakes with garlic and ginger. For roasted squash version, roast cubed squash at 400°F (200°C) for 25 minutes before adding to pot.

Nutrition

Keywords: butternut squash soup, soup shooters, easy appetizer, fall recipe, 30-minute recipe, party appetizer, comfort food

Find it online: https://ovenmila.com/cozy-butternut-squash-soup-shooters-easy-30-minute-appetizer/