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Light & Creamy Butternut Squash Soup Shooters – Easy Appetizer

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These Light & Creamy Butternut Squash Soup Shooters are the perfect warm appetizer for parties and holiday gatherings. Roasted butternut squash blended with coconut milk and ginger creates a velvety, flavorful soup served in shot glasses.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 2 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 3 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons pumpkin seeds (pepitas), toasted (for garnish)
  • 1 tablespoon fresh chives or parsley, finely chopped (for garnish)
  • A drizzle of coconut milk or plain Greek yogurt (for garnish)
  • A pinch of smoked paprika or red pepper flakes (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash, chopped onion, and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
  3. Roast for 25-30 minutes until squash is tender and golden brown on edges.
  4. While squash roasts, bring vegetable broth to a gentle simmer in a large pot. Add grated ginger, cinnamon, and nutmeg. Simmer for 5 minutes.
  5. Transfer roasted vegetables to a blender. Pour in hot seasoned broth and coconut milk. Blend on low speed, then increase to high. Blend for 60-90 seconds until completely smooth.
  6. Pour blended soup back into the pot. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon juice if desired. If too thick, stir in extra broth or water.
  7. Gently reheat soup over low heat until steaming hot. Ladle into shot glasses or shooter cups.
  8. Garnish each shooter with toasted pumpkin seeds, fresh chives, a swirl of coconut milk or yogurt, and a pinch of smoked paprika or red pepper flakes. Serve immediately.

Notes

For the smoothest soup, blend for a full minute. Do not skip roasting the squash; it develops deep flavor. When blending hot liquids, never fill blender more than halfway and leave the lid cap open covered with a towel to release steam. Soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, soup shooters, appetizer, fall recipe, vegan, gluten-free, dairy-free, easy appetizer, party food

Find it online: https://cookluma.com/light-and-creamy-butternut-squash-soup-shooters-easy-appetizer/