Acorn Squash Soup Shooters
Published Oct 23, 2022
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These Acorn Squash Soup Shooters are made with only 5 ingredients (not including salt, pepper, and oil) and are perfect for a fall or winter holiday gathering.
Acorn Squash Soup Shooters
Ingredients
- 1 tablespoon olive oil
- 2 shallots, , chopped
- 1 medium acorn squash, , seeded, roasted, and peeled (about 2½ cups mashed)
- 2 cups gluten-free chicken or vegetable stock
- 1 teaspoon pure maple syrup
- ½ teaspoon ground cinnamon
- Kosher or fine sea salt
- Freshly ground black pepper
Instructions
- In a medium heavy-duty soup pot, heat the olive oil over medium-high heat. Add the chopped shallots and cook until they are starting to caramelize, about 5-6 minutes.
- Mash the roasted acorn squash. Add the mashed squash, stock, maple syrup, cinnamon, ½ teaspoon of salt, and ¼ teaspoon of pepper. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes. Remove from the heat and let cool slightly. Puree with an immersion blender.
- Adjust the seasoning and serve in shot glasses garnished with a sprinkle of black pepper. If you don’t mind an additional ingredient, I suggest garnishing each glass with a rosemary sprig.
Nutrition
Calories: 86kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 474mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 573IUVitamin C: 11mgCalcium: 38mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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