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Cozy Butternut Squash Soup Shooters for Perfect Friendsgiving

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Creamy, velvety butternut squash soup served in shooter cups—a perfect Friendsgiving appetizer that’s impressive yet easy to make. Roasted with brown sugar and cayenne, this soup converts even the biggest soup skeptics.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled and cubed
  • 1 large yellow onion, roughly chopped
  • 4 to 5 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 tablespoon packed brown sugar
  • ¼ teaspoon ground cayenne pepper
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 4 cups vegetable or chicken stock (preferably low-sodium)
  • ½ cup heavy cream
  • ¼ teaspoon ground nutmeg, plus more for garnish
  • Optional garnishes: toasted pumpkin seeds, a drizzle of cream, fresh thyme leaves, or a sprinkle of smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel and cube the butternut squash into 1-inch cubes. Spread the cubed squash, chopped onion, and garlic cloves onto the prepared baking sheet.
  3. Drizzle with olive oil, then sprinkle with brown sugar, cayenne, salt, and black pepper. Toss to coat evenly and spread in a single layer.
  4. Roast for 35 to 40 minutes, stirring halfway through, until the squash is fork-tender and edges are caramelized.
  5. Transfer the roasted vegetables to a large pot or Dutch oven. Add 4 cups of stock. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
  6. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a countertop blender (remove center cap and cover with a towel to let steam escape).
  7. Return the blended soup to the pot (if using a countertop blender). Stir in the heavy cream and ground nutmeg. Taste and adjust seasoning with additional salt if needed.
  8. Simmer on low for another 5 minutes, stirring occasionally. If too thick, add stock or water 1 tablespoon at a time until desired consistency is reached.
  9. Let the soup cool for 5 to 10 minutes before filling shooter cups. Use a small ladle or measuring cup with a spout to fill each shooter about three-quarters full.
  10. Garnish each shooter just before serving with a drizzle of cream, toasted pumpkin seeds, a pinch of nutmeg or smoked paprika, and fresh thyme leaves if desired.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk. The soup can be made up to 3 days ahead and refrigerated; flavors deepen over time. For a thicker shooter, add a peeled, cubed potato to the roasting pan. To make in a slow cooker, combine all vegetables and seasonings, cook on low for 6-8 hours, then add stock and blend. If soup is too thin, simmer uncovered for 10-15 minutes to reduce.

Nutrition

Keywords: butternut squash soup, Friendsgiving appetizer, soup shooters, fall soup, creamy soup, easy appetizer, holiday starter

Find it online: https://lolaspoon.com/cozy-butternut-squash-soup-shooters-for-perfect-friendsgiving/