How to Prepare Roasted Butternut Squash Soup Shots for Appetizers
Looking for a fun and tasty appetizer that’s as delightful to look at as it is to eat? Roasted butternut squash soup shots are the answer! These little servings of creamy, flavorful soup not only taste like autumn in a glass but also add an elegant touch to any gathering. Preparing them is easier than you might think, and the end result is something that will surely impress your guests. Here’s a straightforward guide to making these delicious appetizers.
Step 1: Gather Your Ingredients
To serve about 15-20 soup shots, you’ll need:
- 1 medium butternut squash (about 2-3 lbs)
- 2 tablespoons of olive oil
- Salt and pepper for seasoning
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of thyme (dried is fine, but fresh is better)
- 1/2 cup of heavy cream
- Optional for garnish: cream, crumbled bacon, or fresh herbs
Step 2: Prepare the Squash
Start by prepping your butternut squash. Preheat your oven to 400°F (200°C). While it heats, peel your squash, scoop out the seeds, and chop it into chunks about an inch big. Spread these on a baking tray lined with parchment paper. Drizzle olive oil over them, and sprinkle generously with salt and pepper. Toss everything to coat well, and then spread in a single layer. Roast in the oven for about 30 minutes, or until the squash is tender and starts to caramelize. This roasting process draws out the sweetness and depth of flavor in the squash.
Step 3: Sauté Onions and Garlic
While your squash roasts, take a large pot and warm the remaining olive oil over medium heat. Add the chopped onion and a pinch of salt, cooking until the onion is translucent and soft. Stir in the garlic and cook for another minute or so, until fragrant.
Step 4: Blend the Soup
Once your squash is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth and add the thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to meld the flavors. After this, use an immersion blender or transfer the soup to a blender in batches, and blend until smooth.
Step 5: Finish with Cream
Return the blended soup to the pot if you used a stand blender, and put it over low heat. Stir in the heavy cream and adjust the seasoning with more salt and pepper to your taste. Allow the soup to heat through but don’t let it boil after adding the cream.
Step 6: Serve in Shots
Once your soup is ready, it’s time to serve! Small shot glasses work best for this – just fill them up with your deliciously creamy butternut squash soup. If you’re feeling fancy, you can garnish each shot with a little swirl of cream, some crumbled bacon, or a sprig of fresh herb like thyme or parsley. These small touches not only make the shots pretty but add a pop of flavor too.
Tips for Perfect Soup Shots:
- Quality Ingredients: The better your squash and broth, the better your soup will taste. Consider roasting a garlic bulb with your squash for an even richer flavor.
- Consistency: The soup should be thick enough to feel substantial but not so thick that it’s difficult to drink from a shot glass. Add more broth if it’s too thick, or let it simmer a bit longer if too thin.
- Temperature: Serve these shots warm, not hot, so they’re comfortable to drink but still give that cozy feeling.
Roasted butternut squash soup shots make for an incredible appetizer that’s not just delicious but also quite a conversation starter. They manage to be both elegant and comforting, offering a burst of autumnal flavor that’s perfectly portioned for a start to any meal. So next time you’re planning a dinner party or even a festive gathering, consider these soup shots. They’re sure to be a hit with your guests, leaving them impressed with your culinary skills and eager for the next course. Enjoy!
