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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 minutes
Cook Time 40 minutes
Total Time 55 minutes
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
 

  1. I start by roasting the butternut squash.
  2. 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.
  3. While that’s in the oven, I sauté onions and garlic in a pot until they’re golden and fragrant.
  4. Next, I add the roasted squash, broth, nutmeg, and cinnamon. I let it simmer for about 10 minutes so the flavors come together beautifully.
  5. 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).
  6. Finally, I stir in cream to make it extra luscious and season with more salt and pepper if needed.