Butternut Squash Soup Shooters hold a special place in my kitchen and in my story. Ciao! I’m Sam, a Tuscan born chef now living gluten free in the U.S., and this recipe is a perfect example of how I’ve reinvented my favorite Italian dishes without wheat but with all the flavor.
Table of Contents
Back in Tuscany, fall meant golden squash, long shadows, and evenings gathered around Nonna’s table. She’d simmer squash soup low and slow, thick with warmth and comfort. Years later, after fatigue and brain fog led to my gluten intolerance diagnosis, I was determined not to lose those flavors. Rebuilding my recipes from the ground up, I crafted these Butternut Squash Soup Shooters a modern, gluten-free twist perfect for entertaining or warming up solo.
They’re creamy, lightly spiced, and beautifully served in small glasses for a touch of elegance. Whether you’re prepping for a fall dinner party or need a make-ahead lunch with flair, this one’s a keeper. These Butternut Squash Soup Shooters always disappear fast at gatherings, and they’ve become a reader favorite.
Butternut Squash Soup Shooters
Equipment
- oven
- baking sheet
- knife
- large pot
- immersion blender or high-speed blender
- measuring cups and spoons
- serving glasses or mini mugs
Ingredients
- 1 medium butternut squash (about 4 cups cubed)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 3 cups vegetable broth (halal friendly if needed)
- 0.5 cup full-fat coconut milk (or cashew cream)
- roasted pumpkin seeds or microgreens (optional garnish)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed squash with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
- In a large pot over medium heat, warm 1 tablespoon olive oil. Add chopped onion and cook for 5–7 minutes until translucent. Add garlic, cinnamon, nutmeg, salt, and pepper. Stir for 1 minute until fragrant.
- Add roasted squash and broth to the pot. Let it simmer for 10 minutes. Use an immersion blender (or transfer to a high-speed blender) to purée until smooth and creamy.
- Return to low heat, stir in the coconut milk, and adjust seasoning to taste.
- Pour into small glasses or mini mugs. Garnish with roasted pumpkin seeds, a drizzle of coconut milk, or a sprig of thyme.
Notes
Nutrition
Ingredients for Butternut Squash Soup Shooters
Gather your ingredients before you begin for a smoother cooking process. This dish keeps things simple yet flavorful with pantry staples and seasonal produce. The beauty of Butternut Squash Soup Shooters is their flexibility you can prep them in batches and serve them in moments.
You’ll need:
- 1 medium butternut squash (about 4 cups cubed)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups vegetable broth (choose a halal friendly version)
- ½ cup full-fat coconut milk (or cashew cream)
- Optional: roasted pumpkin seeds or microgreens for garnish
These ingredients make a deeply flavorful base that brings out the natural richness in every batch of Butternut Squash Soup Shooters.
Step by Step Instructions
This recipe comes together quickly with minimal cleanup. It’s ideal for batch cooking, and the mini shooter presentation adds a fancy feel with little effort.
1. Roast the squash:
Preheat your oven to 400°F (200°C). Toss the cubed squash with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
2. Sauté aromatics:
In a large pot over medium heat, warm 1 tablespoon olive oil. Add chopped onion and cook for 5–7 minutes until translucent. Add garlic, cinnamon, nutmeg, salt, and pepper. Stir for 1 minute until fragrant.
3. Blend everything:
Add roasted squash and broth to the pot. Let it simmer for 10 minutes. Use an immersion blender (or transfer to a high speed blender) to purée until smooth and creamy.
4. Stir in the coconut milk:
Return to low heat, stir in the coconut milk, and adjust seasoning to taste.
5. Serve in shooter glasses:
Pour into small glasses or mini mugs. Garnish with roasted pumpkin seeds, a drizzle of coconut milk, or a sprig of thyme. The visual effect is just as lovely as the flavor and it’s what makes these Butternut Squash Soup Shooters shine.
Serve them with something savory like Mini Polenta Cakes with Mushroom Ragu or crispy Parmesan Garlic Cauliflower Bites.
Tips for Success
Want to guarantee silky, crowd pleasing Butternut Squash Soup Shooters every time? Here are a few trusted tips:
- Roast, don’t boil: Roasting enhances flavor and sweetness.
- Blend thoroughly: Go beyond “good enough” and really purée.
- Use full-fat coconut milk: It creates a rich, creamy texture without dairy.
- Salt at the end: Always taste before serving and add seasoning if needed.
Hosting a gluten-free holiday party? Pair with Cranberry Goat Cheese Ball or Baked Brie with Cranberry Pecan Topping for an unforgettable spread.
Variations to Try
The base of Butternut Squash Soup Shooters is versatile enough to play with. Here are some fun and delicious twists.
Make it Vegan or Allergy Friendly
- Swap coconut milk with unsweetened oat cream or cashew cream.
- Add a touch of maple syrup if your squash isn’t sweet enough.
- Top with roasted chickpeas for crunch.
Bold Flavor Options
- Add a pinch of cayenne or smoked paprika.
- Blend in roasted carrots or parsnips.
- Serve shooters chilled in warmer months for a twist.
Add texture and contrast with Gluten-Free Biscuits or sip alongside Gluten-Free Lasagna Soup for the ultimate soup duo.
Storage & Make Ahead Tips
Butternut Squash Soup Shooters are ideal for entertaining or meal prep. Here’s how to store them safely:
- Fridge: Store in airtight jars for up to 4 days.
- Freezer: Freeze in silicone molds, then transfer to bags or glass containers for up to 2 months.
- Reheat: Warm gently on the stovetop, adding broth as needed to thin.
They’re perfect to serve before a main like Gluten-Free Chicken Noodle Soup or as a cozy midday snack.
Conclusion
Butternut Squash Soup Shooters are a warm, comforting way to celebrate the flavors of fall without any gluten. Whether you serve them at a holiday dinner or prep them for weekday lunches, they’ll bring elegance, comfort, and flavor to your table.
They’ve become one of my favorite gluten-free appetizers, and I hope they’ll become one of yours too. Don’t forget to pair them with Gluten-Free Hush Puppies or Gluten-Free Chicken Taquitos for a cozy seasonal feast.
What are Butternut Squash Soup Shooters?
They’re mini servings of blended butternut squash soup served in small glasses or cups. Butternut Squash Soup Shooters are fun, elegant, and perfect for parties or appetizers.
Can I make Butternut Squash Soup Shooters ahead of time?
Yes! They store beautifully and reheat quickly. Just prep the soup, refrigerate, and reheat right before serving in mini glasses.
What can I use instead of coconut milk?
Cashew cream, oat milk, or dairy based cream (if not avoiding dairy) all work. The richness is key to a creamy finish in Butternut Squash Soup Shooters.
How do I keep them warm at parties?
Use an insulated carafe or thermos, or keep the soup warm in a slow cooker and pour into shooters as needed.