Roasted Butternut Squash Soup Shooters
Roasted Butternut Squash Soup Shooters are the perfect autumn appetizer, combining creamy butternut squash with warm spices for a delightful burst of flavor. Served in elegant shot glasses, these shooters are not only visually appealing but also incredibly easy to prepare, making them an ideal choice for gatherings or cozy nights in. Each sip offers a comforting taste of fall that will impress your guests and warm your heart.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced butternut squash in olive oil, season with salt, and roast for about 45 minutes until tender.
- In a large pot over medium heat, sauté the onions in olive oil until translucent. Add minced garlic and sauté for another minute.
- Once roasted, scoop the squash flesh into the pot. Add vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper. Simmer gently for 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Serve in shooter glasses garnished with herbs or a drizzle of coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg