Butternut squash soup shooters

Butternut squash soup shooters

  • Prep: 15 min
  • Cook Time: 20 min
  • Total: 35 min
  • Serving: 10-12 People

Soup shooters are one of the most popular appetizers to serve at weddings, cocktail parties and galas, simply for the beautiful presentation and easy serve! For a creamy, savory and unique shooter, try these delicious butternut squash shooters with homemade grilled brie croutons. The creaminess of the soup with the crunchy exterior of the grilled cheese make for a truly remarkable taste. Serve luke warm.


  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 2 russet potatoes, cubed and peeled
  • 1 medium carrot, finely chopped
  • 10 ounces frozen butternut squash, defrosted
  • 1 (32-ounce) container chicken stock
  • 1/4 teaspoon salt and pepper
  • 2 pieces whole wheat bread
  • 1 tablespoon butter
  • 4 ounces brie


  1. Melt two tablespoons of butter in a pot. Add celery, onion, potatoes, carrot and frozen squash, cooking until browned and soft, about six minutes.
  2. Pour the chicken stock in pot to completely cover vegetables. Bring to a boil, then reduce heat, cover and simmer for about 30 minutes.
  3. Transfer the soup to a blender and puree.
  4. While soup is cooling, butter the bread with remaining one tablespoon of butter. Add brie to one slice and then place butter side down into a pan. Carefully place other slice of bread on top. Grill until cheese is melty and bread is browned, about three minutes.
  5. Pour soup into 2-ounce vodka shooters. Cut the grilled cheese into small cubes and place over the shooters with a large toothpick.

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