Description
Experience the creamy warmth of butternut squash soup in a delightful shooter format—perfect for any gathering or cozy night in!
Ingredients
Scale
- 1 medium butternut squash
- 1 medium onion
- 3 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place cut side down on a parchment-lined baking sheet. Roast for 30-40 minutes until tender.
- While the squash roasts, chop the onion and garlic. In a large pot over medium heat, add olive oil and sauté onion until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
- Once roasted squash is cool enough to handle, scoop flesh into the pot with sautéed onions and garlic. Pour in vegetable broth, coconut milk, nutmeg, and cinnamon. Stir well.
- Use an immersion blender or transfer to a countertop blender to puree the mixture until smooth. If using a blender, blend in batches if necessary.
- Taste the soup and adjust seasoning with more salt or spices as needed.
- Pour soup into shooter glasses or small cups for serving. Garnish with a drizzle of coconut milk or fresh herbs if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor variations, consider incorporating ginger or a squeeze of lemon juice. This recipe can be prepared in advance; simply reheat before serving.