Butternut Squash Soup Shooters
Velvety roasted squash soup served in shot glasses - a warm sip of autumn
Ingredients
- 2 lbsbutternut squash(peeled, seeded, cubed)
- 1yellow onion(quartered)
- 4 clovesgarlic
- 3 tbspolive oil
- 4 cupschicken or vegetable broth
- 0.5 cupheavy cream
- 0.5 tspground nutmeg
- 1 tspkosher salt
- 0.25 tspwhite pepper
- crème fraîche(for garnish)
- pepitas(toasted, for garnish)
📝 Make Ahead
Soup can be made 3 days ahead and refrigerated. Reheat gently before serving. Garnish just before serving.
Instructions
- Preheat oven to 400°F
- Toss squash, onion, and garlic with olive oil on rimmed baking sheet
- Roast until caramelized and tender, about 40 minutes, stirring once
- Transfer roasted vegetables to large pot, add broth
- Bring to simmer and cook 10 minutes
- Blend with immersion blender until completely smooth
- Stir in cream, nutmeg, salt, and pepper
- Taste and adjust seasoning
- Ladle into shot glasses or espresso cups
- Garnish each with small dollop of crème fraîche and a few pepitas
💡 Pro Tips
Roasting is essential - it caramelizes the squash's sugars. For silkier texture, strain through fine-mesh sieve after blending. A touch of maple syrup can enhance sweetness if squash is bland. Keep shooters warm in a low oven until serving. Use a squeeze bottle for clean crème fraîche dots.
📜 History
Butternut squash soup has Native American roots, as squash was one of the Three Sisters crops alongside corn and beans. The soup shooter presentation emerged from 1990s catering trends, transforming comfort food into elegant party fare. Roasting the squash rather than boiling intensifies its natural sweetness.