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Easy Butternut Squash Soup Shooters in 20 Minutes

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A quick and comforting butternut squash soup that’s ready in just 20 minutes. Perfect for busy weeknights, this creamy shooter-style soup delivers deep, caramelized flavor with simple ingredients.

Ingredients

Scale
  • 1 pound butternut squash, peeled and cubed (about 3 cups)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups vegetable broth, low-sodium
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup heavy cream
  • Optional toppings: cream swirl, pumpkin seeds, smoked paprika

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add cubed butternut squash to the pot. Stir to coat with oil and onion mixture. Cook for 2-3 minutes, stirring once or twice.
  3. Pour in vegetable broth, then add cumin, ginger, salt, and pepper. Stir well. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes until squash is fork-tender.
  4. Remove pot from heat. Use an immersion blender to blend soup until smooth. If using a regular blender, let soup cool for 5 minutes, then blend in batches.
  5. Stir in heavy cream until fully incorporated. Taste and adjust seasoning as needed.
  6. Ladle soup into shot glasses or small serving cups. Garnish with a swirl of cream, pumpkin seeds, or smoked paprika. Serve warm.

Notes

For a dairy-free version, substitute heavy cream with full-fat coconut milk. If soup is too thick, add more broth or water. If too thin, simmer uncovered to reduce. Season in layers to avoid oversalting. Soup tastes even better the next day.

Nutrition

Keywords: butternut squash soup, easy soup, quick soup, shooter, weeknight dinner, fall soup, creamy soup

Find it online: https://dinadishes.com/easy-butternut-squash-soup-shooters-in-20-minutes/