Butternut Squash Party Shooters
Butternut Squash Party Shooters

Butternut Squash Party Shooters

Winter is a great time for a nice hearty soup. Instead of serving it as a full bowl, try pouring it in shot glasses and having guests sip it. It’s a modern take on an old classic!

Recipe by Chef Nate
0 from 0 votes
Course: Appetizers, Soup


Prep time


Cook time




  • 1 container Crazy Fresh Butternut Squash Cubes

  • 4 tablespoons extra-virgin olive oil

  • 1 container Crazy Fresh Diced Onion

  • 2 green apples, peeled and chopped

  • 1-inch piece fresh ginger, peeled and minced

  • 2 cloves garlic, minced

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon ground all-spice

  • 1/8 teaspoon ground nutmeg

  • 1/8 teaspoon red pepper flakes

  • 2 cups veggie broth

  • 1/2 cup apple cider

  • 1/2 cup heavy cream

  • Salt and pepper to taste

  • Crazy Fresh Thyme for garnish


  • Preheat oven to 425º.
  • Toss the squash with olive oil, salt and pepper and arrange in a single layer on a baking sheet. Roast the squash for 20 minutes or until soft.
  • Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, and sauté about 5 minutes.
  • Add the apples, ginger and garlic. Sauté until tender, but not browned, lowering the heat as necessary, about 10 minutes. Add the cloves, all-spice and nutmeg, and continue to sauté a few more minutes until fragrant.
  • Add the roasted squash to the broth and cider and stir to combine.
  • Bring the soup to a boil, then reduce the heat and simmer until the vegetables are very soft, about 10 minutes.
  • Purée the soup until very smooth in a food processor. Add the cream and stir to combine.
  • To serve, pour the soup into 2 ounce shot glasses. Garnish with a sprig of thyme.
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