Description
Butternut squash soup shooters offer a delightful fusion of creamy roasted squash, aromatic spices, and a touch of coconut milk, creating a comforting and elegant appetizer perfect for any gathering. These mini servings are not only visually appealing but also packed with flavor, making them an ideal choice for autumn events or festive celebrations. Serve them warm or chilled in stylish shot glasses for an impressive and cozy dining experience that your guests will love.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Roast cut-side down on a baking sheet for about 45 minutes until tender.
- In a pot over medium heat, sauté the chopped onion and minced garlic in olive oil until softened (about 5 minutes).
- Once the squash is cool enough to handle, scoop out the flesh and add it to the pot with onions and garlic. Pour in vegetable broth and coconut milk; season with cinnamon, nutmeg, salt, and pepper. Bring to a simmer.
- Blend until smooth using an immersion blender or by transferring batches to a standard blender. Adjust consistency by adding more broth if needed.
- Taste for seasoning adjustments before serving in small cups or shot glasses garnished with coconut milk or pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 oz (120g)
- Calories: 110
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added warmth, incorporate a pinch of cayenne pepper or swap coconut milk for heavy cream for a richer taste. Store leftovers in an airtight container for up to three days; reheat gently on low.