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Cozy Butternut Squash Soup Shooters for Friendsgiving

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These cozy butternut squash soup shooters are the perfect Friendsgiving appetizer. Silky smooth, perfectly balanced between sweet and savory, and served in tiny portions that make people slow down and savor every sip.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 3 cups low-sodium vegetable broth
  • 1/2 cup heavy cream (plus more for garnish)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Pinch of cayenne pepper (optional)
  • Extra heavy cream or coconut cream (for swirling on top)
  • Fresh chives or parsley, finely chopped
  • Toasted pumpkin seeds (pepitas) for crunch
  • Optional: a drizzle of maple syrup or balsamic glaze for sweetness

Instructions

  1. Prep the squash (5 minutes): Peel the butternut squash using a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds with a spoon. Cut the squash into 1-inch cubes.
  2. Sauté the aromatics (5 minutes): In your large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Caramelize the squash (8-10 minutes): Add the cubed butternut squash to the pot. Stir to coat in the buttery onion mixture. Let it cook undisturbed for about 4 minutes, then stir and cook for another 4 minutes until golden brown spots appear.
  4. Add the broth and simmer (15 minutes): Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes until squash is fork-tender.
  5. Blend until silky (2 minutes): Remove pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let soup cool for 5 minutes, then blend in batches.
  6. Finish with cream and spices (2 minutes): Return blended soup to pot. Stir in heavy cream, salt, pepper, nutmeg, cinnamon, and cayenne if using. Taste and adjust seasoning.
  7. Fill the shooters (5 minutes): Ladle warm soup into shot glasses or small cups, filling them about three-quarters full.
  8. Garnish and serve (2 minutes): Add a tiny swirl of cream on top of each shooter. Sprinkle with chopped chives and a few toasted pumpkin seeds. Serve immediately.

Notes

Don’t skip the caramelization step—it adds depth and sweetness. Season in layers for best flavor. Let soup cool slightly before blending if using a regular blender. Soup can be made ahead and tastes even better the next day. Keep shooters warm in a 200°F oven for up to 30 minutes if serving at a party.

Nutrition

Keywords: butternut squash soup, soup shooters, Friendsgiving appetizer, fall soup, easy appetizer, butternut squash, Thanksgiving appetizer, cozy soup

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