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a row of small glass shooters filled with creamy orange butternut squash soup topped with a swirl of cream, in a wide horizontal shot on a rustic wooden board with autumn leaves scattered around, natural light, shallow depth of field, landscape orientation

Butternut Squash Soup Shooters

Smooth and creamy butternut squash soup with a swirl of cream and roasted butternut squash served in tiny shot glasses.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 shooters
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 cups vegetable broth
  • 0.5 cup heavy cream
  • 0.25 tsp ground nutmeg
  • 1 pinch salt and pepper

Method
 

  1. Roast the cubed squash with olive oil at 400F for 25 minutes until tender.
  2. Sauté the onion in a pot until soft, then add the roasted squash and broth.
  3. Simmer 10 minutes, then blend until completely smooth.
  4. Stir in the cream, nutmeg, salt, and pepper and warm gently.
  5. Pour into shot glasses and finish each with a tiny swirl of cream.

Notes

Make the soup a day ahead and just rewarm before pouring.