Description
A warm and comforting Roasted Butternut Squash Soup Shooters recipe perfect for impressing guests.
Ingredients
Scale
- 1 medium Butternut squash (peeled and cubed)
- 2 tablespoons Olive oil
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- to taste Salt
- to taste Pepper
- 1/4 cup Fresh chives (chopped)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Sauté the onion and garlic in a large pot over medium heat until softened and fragrant, about 5 minutes.
- Combine roasted butternut squash with vegetable broth in the pot, bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup using an immersion blender until smooth, then stir in heavy cream and season with salt and pepper to taste.
- Pour the soup into shooter glasses and garnish each with fresh chives.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 shooter
- Calories: 150 kcal
- Fat: 7 g
- Carbohydrates: 20 g
- Protein: 3 g