When it comes to fall gatherings, I’m always searching for creative ways to serve comforting dishes that also look elegant on the table.

That’s exactly why I love making butternut squash soup shooters.

They take a classic cozy soup and turn it into a fun, bite-sized appetizer that’s perfect for parties, holidays, or even casual get-togethers.

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Why I Love Butternut Squash Soup Shooters

For me, butternut squash soup has always been one of those recipes that feels like a warm hug in a bowl.

It’s creamy, slightly sweet, and full of that earthy fall flavor I crave once the leaves start turning.

But serving it in little shot glasses or mini cups makes it extra special—it feels festive without being fussy.

I’ve found that guests love having small portions they can sip while mingling, and I love that it frees me from worrying about plating or serving a full bowl at a busy party.

My Simple Recipe for Butternut Squash Soup Shooters

Butternut Squash Soup Shooters

These Butternut Squash Soup Shooters are a cozy, elegant, and crowd-pleasing appetizer that turns classic fall flavors into a party-ready sip.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 10

Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

1 medium butternut squash peeled and cubed
2 tablespoons olive oil
1 medium onion chopped
2 garlic cloves minced
4 cups vegetable broth or chicken broth for extra richness
1 teaspoon ground nutmeg
½ teaspoon cinnamon
Salt and pepper to taste
½ cup heavy cream or coconut milk for dairy-free option

Method

I start by roasting the butternut squash.
Toss the cubes with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25–30 minutes until tender and caramelized.
While that’s in the oven, I sauté onions and garlic in a pot until they’re golden and fragrant.
Next, I add the roasted squash, broth, nutmeg, and cinnamon. I let it simmer for about 10 minutes so the flavors come together beautifully.
Then I blend everything until silky smooth. A hand blender works best, but a regular blender also does the trick (just make sure it’s cooled slightly first).
Finally, I stir in cream to make it extra luscious and season with more salt and pepper if needed.

How I Serve the Shooters

Here’s the fun part: presentation! I pour the soup into little shot glasses, espresso cups, or even mini mason jars. Sometimes I’ll garnish with a dollop of sour cream, a sprinkle of pumpkin seeds, or a tiny piece of crispy bacon on top. It always impresses my guests.

Perfect Occasions for Butternut Squash Soup Shooters

I’ve served these at Thanksgiving, autumn brunches, and even at holiday cocktail parties.

They pair beautifully with finger foods like crostini, sliders, or stuffed mushrooms.

For me, it’s all about creating that balance between cozy flavors and elegant presentation.

Tips I’ve Learned

If you’re prepping ahead, the soup can be made a day in advance and simply reheated before serving.
Using roasted squash instead of just boiling it makes a huge difference in flavor—it adds that subtle sweetness and depth.
Don’t skip the garnish! Even the smallest touch makes these shooters feel restaurant-worthy.

FAQs About Butternut Squash Soup Shooters

1. How far in advance can I make butternut squash soup shooters?
I usually make the soup a day ahead and store it in the fridge. Right before serving, I reheat it gently and pour into the shooter glasses.

2. What’s the best way to reheat the soup?
I prefer reheating it on the stovetop over medium heat, stirring often. If it thickens too much, I add a splash of broth or cream.

3. Can I make them dairy-free?
Yes! I often swap the cream for coconut milk, which adds a subtle richness and keeps it vegan-friendly.

4. How should I serve them at a party?
I like to pour the hot soup into shot glasses or mini cups just before serving. If I’m hosting a larger crowd, I keep the soup warm in a slow cooker and refill the shooters as needed.

5. Can I freeze leftover soup?
Definitely. I portion leftovers into freezer-safe containers and keep them for up to 3 months. Just thaw in the fridge overnight and reheat on the stove when ready to enjoy.

Read More: Crock pot apple crisp

Final Thoughts

For me, butternut squash soup shooters are more than just a recipe—they’re a way to share comfort and style with friends and family.

They’re easy to make, always a crowd-pleaser, and they let me bring a little seasonal charm to the table.

So the next time you’re planning a fall party, give these shooters a try. Trust me, your guests will love sipping on this little taste of autumn as much as I do.