Squash Soup Shooters Recipe

Name: Squash Soup Shooters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon; 3 tablespoons butter; 5 to 6 fresh sage leaves; 2 fresh rosemary sprigs; 1 shallot, chopped; Kosher salt; 1 butternut squash; 1/4 cup white wine; 1 cup chicken stock; 1/8 teaspoon vanilla extract; Freshly ground black pepper; 1 1/2 cups cooked spicy Italian sausage, or high-quality lump crab meat; 1/4 cup finely chopped fresh chives, for garnish

Servings: persons

2 slices bacon
3 tablespoons butter
5 to 6 fresh sage leaves
2 fresh rosemary sprigs
1 shallot, chopped
Kosher salt
1 butternut squash
1/4 cup white wine
1 cup chicken stock
1/8 teaspoon vanilla extract
Freshly ground black pepper
1 1/2 cups cooked spicy Italian sausage, or high-quality lump crab meat
1/4 cup finely chopped fresh chives, for garnish

1
Cook the bacon in a cast-iron Dutch oven over medium-high for 5 minutes.
2
Add the butter, sage, rosemary, shallots and a pinch of salt, and cook an additional 5 minutes, stirring occasionally.
3
Meanwhile, cut off the skinny neck of the squash and cut in half (remove the stem, but leave unpeeled).
4
Cut the bulb into 4 quarters.
5
Remove the seeds and stringy flesh and add them to the Dutch oven.
6
Cook until fragrant and golden, about 5 minutes.
7
Deglaze the pan with the white wine and allow to reduce for a couple of minutes.
8
The seed mixture should look rich and flavorful.
9
Add 2 cups water and the chicken stock and nestle in the squash, flesh-side up (you should be able to just fit one nice-size squash in almost one layer).
10
Cover and simmer until very tender, about 40 minutes.
11
Once cooked, cool slightly, remove the squash, scoop out the flesh and place in powerful blender.
12
Strain the liquid through a metal sieve, gently pressing against the solids to extract all of the flavor.
13
Blend the broth with the squash until very creamy, about 1 solid minute on high.
14
Wipe the Dutch oven clean and place the soup back into the pan.
15
Heat gently, and then stir in the vanilla just before serving.
16
Season with salt and pepper and pour over a little chunk of either cooked spicy sausage or a small lump of crab meat in a shooter glass.
17
Top each shooter with a tiny bit of chopped chives.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 slices bacon, 3 tablespoons butter, 5 to 6 fresh sage leaves, 2 fresh rosemary sprigs, and more.

Yes, Squash Soup Shooters falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash Soup Shooters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions