Description
Butternut squash soup shooters are a delightful, bite-sized appetizer that encapsulates the essence of autumn in every sip. This creamy, velvety soup combines the rich sweetness of roasted butternut squash with warm spices, making it an impressive starter for cozy dinners or festive gatherings. Served in elegant shot glasses, these shooters not only taste incredible but also add a pop of color to your table, ensuring your guests will be asking for seconds!
Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Preheat your oven to 400?F (200?C).
- Halve the butternut squash lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt before placing it cut-side down on a baking sheet.
- Roast for about 45 minutes or until fork-tender.
- While roasting, saut? chopped onion and minced garlic in a pot with olive oil over medium heat until soft (about 5 minutes).
- Once the squash is roasted, scoop the flesh into the pot with onions and garlic. Add vegetable broth, cinnamon, and nutmeg; stir to combine and bring to a gentle simmer.
- Blend until smooth using an immersion blender or regular blender. Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking/Saut?ing
- Cuisine: American
Nutrition
- Serving Size: 1 shooter (120g)
- Calories: 90
- Sugar: 3g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg