The magic of autumn finds its way into our kitchens with this splendid recipe for Roasted Butternut Squash Soup Shots. Picture yourself gathered around a cozy table, the aroma of roasted squash mingling with nutmeg filling the air, laughter, and warmth encapsulating the moment. This velvety smooth soup, served in elegant shot glasses, isn’t just a dish but a celebration of family, creativity, and the beauty of seasonal ingredients. It’s a perfect start to a festive dinner or a delightful way to impress your guests at any gathering.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8-10 shots
- Skill Level: Easy
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream, plus extra for drizzling
- 1/4 teaspoon ground nutmeg, plus extra for sprinkling
- Optional: Fresh thyme or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread the squash in an even layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth and velvety.
- Stir in the heavy cream and ground nutmeg. Adjust seasoning with salt and pepper to taste.
- To serve, ladle the soup into shot glasses. Drizzle a bit of extra cream on top and sprinkle with a pinch of nutmeg. Garnish with fresh thyme or parsley if desired.
Helpful Tips
If you’re new to working with butternut squash, a good tip is to microwave it for a few minutes after poking holes in its skin – this makes peeling much easier. For a vegan version, substitute the heavy cream with coconut milk. This soup also freezes beautifully; just let it cool completely before transferring to airtight containers. To reheat, warm gently on the stove.
Pairings
These Roasted Butternut Squash Soup Shots pair wonderfully with a crisp, green salad or a rustic bread like sourdough. For a perfect drink pairing, consider a crisp white wine, such as Sauvignon Blanc, or a spiced apple cider for a non-alcoholic option.
We hope this warm, comforting recipe brings joy to your table and creates beautiful memories with your loved ones. Don’t forget to share your delightful creations with us using #ZynahzRecipes or tag @Zynahz on Instagram. We love seeing your culinary masterpieces!
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