Elegant Butternut Squash Soup Shooters for Your Holiday Table

What if you could capture the cozy, comforting essence of fall in a single, elegant sip? These butternut squash soup shooters are my absolute go-to for kicking off a holiday meal. They’re the perfect little hand-held welcome, setting the tone for the feast to come without filling up your guests. This recipe brings together sweet, roasted squash with savory herbs and a touch of warmth, all blended into the smoothest, most sippable soup. And honestly, it’s one of the easiest thanksgiving recipes you can add to your menu.

Top Reasons To Make It

This recipe is a total winner for so many reasons. First, you can make it entirely ahead of time, which is a lifesaver on a busy holiday. They look incredibly fancy but are secretly simple to pull off. They’re a naturally creamy vegan option that everyone can enjoy, and they’re a fantastic way to incorporate seasonal produce into your thanksgiving food sides. Plus, kids love the fun, shooter-style presentation. A total crowd-pleaser.

Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed: for that sweet, nutty base flavor.
• 1 tbsp olive oil: helps the veggies caramelize beautifully while roasting.
• 1 yellow onion, chopped: adds a savory depth to balance the squash’s sweetness.
• 2 cloves garlic, minced: because every great soup starts with garlic.
• 4 cups vegetable broth: forms the liquid foundation of our soup.
• 1 tsp maple syrup: just a hint to enhance the squash’s natural sweetness.
• 1/2 tsp ground cinnamon: gives that warm, classic fall spice note.
• 1/4 tsp ground nutmeg: adds a little extra warmth and complexity.
• 1/4 tsp cayenne pepper (optional): for a very subtle, lovely kick.
• Salt and black pepper to taste: to season every layer.

Instructions

1. Heat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped onion with olive oil, and a pinch of salt and pepper on a large baking sheet. Roast for 25-30 minutes, until the squash is fork-tender and the edges are starting to caramelize.
2. In a large pot, sauté the minced garlic over medium heat for about 30 seconds, just until fragrant. Add the roasted squash and onion to the pot.
3. Pour in the vegetable broth, maple syrup, cinnamon, nutmeg, and that optional cayenne. Bring everything to a simmer and let it cook for 15 minutes so the flavors can get to know each other.
4. Carefully blend the soup until it’s completely smooth using an immersion blender. Or, you can work in batches with a countertop blender. Just be careful with the hot liquid.
5. Taste your soup! This is the most important step. Adjust the seasoning with more salt, pepper, or spices until it’s just right for you.
6. Keep the soup warm on the stove until you’re ready to serve. Give it a quick stir and pour into small glasses or shot glasses for your butternut squash soup shooters.

Fall Flavor Combinations

The beauty of this soup is how well it plays with other classic fall ingredients. For a richer, deeper flavor, try swapping half the vegetable broth for apple cider. A tablespoon of fresh chopped sage stirred in at the end adds an incredible aromatic earthiness. And a dollop of coconut milk on top before serving makes it so, so creamy and luxurious. So good.

Variations & Substitutions

No fresh squash? A 24-ounce bag of frozen cubed butternut squash works perfectly—just roast it straight from the freezer, adding a few extra minutes. To make it extra silky, stir in a quarter cup of canned coconut milk or plain unsweetened almond milk at the end. If you want a protein boost, a can of white beans blended right into the soup makes it heartier. For a different spice profile, curry powder is a fantastic swap for the cinnamon and nutmeg.

Serving Ideas & Pairings

These shooters are the ultimate fall appetizer. They’re the perfect start to any Thanksgiving menu or Friendsgiving food spread. I love serving them on a tray alongside other easy finger foods like crostini with mushroom pâté or spiced nuts. For a full fall dinner idea, pair them with a simple kale salad and a hearty vegan lentil loaf. They also make a wonderful first course for a more formal holiday dinner.

Storage & Reheating

Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep beautifully for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it gently in a pot on the stove over medium-low heat, stirring occasionally. If it’s thickened up in the fridge, just add a splash of broth or water to get it back to that perfect shooter consistency.

Frequently Asked Questions

• Can I make this soup ahead of time for Thanksgiving? Absolutely! This is one of the best make-ahead thanksgiving recipes. Make it up to two days in advance, store it in the fridge, and gently reheat it right before your guests arrive.
• What can I use instead of an immersion blender? A standard countertop blender works great. Just blend in batches and be cautious as the hot steam can blow the lid off. Let it cool slightly and hold the lid down with a towel.
• Are these shooters good for kids? They sure are! My kids love them. Just leave out the cayenne if your little ones are sensitive to spice.
• What other fall appetizers would these go with? They pair wonderfully with other simple bites like bacon-wrapped dates (using smoked turkey instead), a cheese board, or roasted Brussels sprouts with a dip.