Print

Creamy Roasted Butternut Squash Soup Shooters

creamy roasted butternut squash soup - featured image
Print Recipe

A cozy, creamy roasted butternut squash soup served in shooter-sized portions, perfect for easy entertaining and impressing guests with its rich, velvety texture and subtle warming spices.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, roughly chopped
  • 3 large garlic cloves, minced
  • 4 cups (960 ml) vegetable broth (low-sodium recommended)
  • 1/2 cup (120 ml) heavy cream or coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 4–5 fresh sage leaves, finely chopped (optional)
  • A pinch of nutmeg

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Peel and seed the butternut squash, then cut into roughly 1-inch cubes. Toss the cubes with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread them out in a single layer on the baking sheet.
  3. Roast the squash for 25-30 minutes, flipping halfway through, until golden and tender.
  4. While the squash roasts, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
  5. Add the minced garlic and cook for another minute, being careful not to brown it.
  6. Add the roasted squash to the saucepan along with 4 cups of vegetable broth. Stir in thyme, cinnamon, and nutmeg. Bring to a gentle simmer and cook for 10 minutes.
  7. Use an immersion blender to puree the soup until smooth and velvety. Alternatively, blend in batches in a countertop blender and return to the pot.
  8. Stir in 1/2 cup of heavy cream or coconut milk. Season with salt and pepper to taste. Warm gently over low heat without boiling.
  9. Ladle the soup into small shooter glasses or appetizer cups. Garnish with chopped fresh sage or a drizzle of olive oil if desired. Serve warm.

Notes

For a vegan version, use coconut milk instead of heavy cream and ensure broth is vegetable-based. To add texture, reserve some roasted squash cubes before blending and stir them in at the end. Roasting the squash properly without crowding the pan is key to caramelization and flavor. Soup can be made a day ahead; store refrigerated and add cream just before reheating gently. Freeze soup without cream and add cream when reheating.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, soup shooters, easy entertaining, fall appetizer, vegan option, dairy-free soup

Find it online: https://tastypierecipes.com/creamy-roasted-butternut-squash-soup-shooters-easy-entertaining-recipe/