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Close-up view of Acorn Squash Soup in a white oval bowl with fresh cracked pepper on top
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3.50 from 2 votes

Acorn Squash Soup Shooters

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Soup
Cuisine: American
Servings: 4 Cups
Calories: 86kcal
Author: Olga Miller

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
US Customary - Metric

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: 86kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 474mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 1mg