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Butternut Squash Soup Shooters

Is it too much to hope for a picky eater to love butternut squash soup? Sure, you can eventually get a kid to try something easy, like chicken noodle soup. But with a pureed soup, the picky eater is always suspicious that there’s something lurking in there.

We stumbled upon a solution to this issue at, of all places, a Halloween party. Among the offerings on the table were teeny-tiny shot glasses labeled “Pumpkin Soup Shooters.” We thought there was no chance the kids would go for it. But who knew? They gobbled it up, shooter after shooter.

The lesson we took from this was that small quantities have a lot of impact. A skeptical eater won’t be thrilled about a cauldron of squash-based soup, but he might be intrigued by a thimbleful. Of course, once he tastes it and realizes how world-changingly delicious it is, he’ll ask for larger and larger quantities each time.

Butternut Squash Cups

Butternut Squash Soup Shooters

Butternut Squash Soup Shooters

A quick and easy butternut squash soup - served in shooters - that even a picky eater might be willing to try.

Course Soup
Cuisine American
Keyword butternut squash, soup
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12


  • 1 large butternut squash
  • 2 medium carrots
  • 3 cups chicken or vegetable stock
  • 1/2 cup heavy cream
  • 1 tsp salt
  • sage leaves for garnish


  1. Preheat the oven to 350 degrees. Split the butternut squash in half lengthwise and remove the seeds. Take a 8 x 11-inch baking pan and fill it about 2 inches deep with water. Place the squash halves, cut side up, in the water (you do not want the cut side submerged). Roast the squash for 60 minutes, or until fork-tender.

  2. While the squash is roasting, trim the ends of the carrots and slice them. Add the carrots to the stock and heat the stock in a stockpot, bringing to a boil and then reducing heat to a simmer. Simmer the carrots gently until they are soft.

  3. When the squash is cooked, gently scoop the flesh out from the skin and place the flesh in a large food processor. Add the carrots, chicken stock, heavy cream, and salt, and puree until smooth. (If your food processor is not big enough, puree the ingredients in small batches.)

  4. Portion the soup into individual "shooter" sized containers and serve immediately.

If you want to make the soup in advance, you can store it tightly in the refrigerator for up to two days, and then heat and serve.  This recipe should make 12 shooter-sized servings, or four large bowls of soup.

What other soups can you put in shooters? Try sweet potato soup, purple cauliflower coconut soup, or tomato cauliflower egg drop soup.

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Butternut Squash Soup Shooters

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4 Responses to Butternut Squash Soup Shooters

  1. Jeanette February 21, 2013 at 7:54 am #

    I love the idea of using shooters to get my kids to try foods they might not otherwise try. I’ve served green smoothies to my kids in shooters and it was a fun way to get them to try it.

    • Jeanne February 21, 2013 at 2:00 pm #

      Agreed! Thanks, Jeanette!

  2. Laura @ Family Spice February 23, 2013 at 10:44 pm #

    Really a great idea, Jeanne! Small shooters are totally kid-sized and scream fun, no matter what season it is!


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