Print

Butternut Squash Soup Shooters

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butternut squash soup shooters are a cozy, creamy delight that captures the essence of autumn in every sip. This elegant appetizer marries the natural sweetness of butternut squash with warm spices and coconut milk, making it perfect for chilly evenings or festive gatherings. Easy to prepare and visually stunning, these soup shooters will impress your guests and elevate your culinary repertoire.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and diced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1 tsp ground cinnamon
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Peel, seed, and chop the butternut squash into small cubes.
  2. In a large pot over medium heat, add olive oil. Sauté the onions and garlic until softened (about 5 minutes).
  3. Stir in the diced butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender (about 20 minutes).
  4. Blend the mixture until smooth using an immersion blender or regular blender.
  5. Stir in coconut milk, ground cinnamon, salt, and pepper; adjust seasoning as needed.
  6. Serve warm in shot glasses or small cups; garnish with a sprinkle of cinnamon or fresh herbs.

Nutrition

Find it online: https://dreamydishes.com/irresistible-butternut-squash-soup-shooters-recipe/