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Butternut Squash Soup Shooters served in mini glasses on marble

Butternut Squash Soup Shooters

sam
These Butternut Squash Soup Shooters are a gluten-free twist on a Tuscan classic creamy, comforting, and served elegantly in small glasses. Perfect for entertaining or cozy solo lunches.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Soup
Cuisine Italian-American, Tuscan
Servings 6 shooters
Calories 120 kcal

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

For best results, roast the squash instead of boiling, blend until completely smooth, and use full-fat coconut milk for a velvety finish. Garnish with roasted pumpkin seeds or microgreens for an elevated look. Can be made ahead and reheated easily.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 390mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 12000IUVitamin C: 25mgCalcium: 60mgIron: 1.2mg
Keyword butternut squash soup, fall appetizer, gluten-free soup, soup shooters
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