Last updated on February 14th, 2023
There’s a new craze in town. “Soup Shots.” Soups can be served warm or cold, and are served in shot glasses because they are smaller than cups, but large enough to be shared. Curried Butternut Squash and Sweet Potato Soup Shots are perfect for this time of year when the temperature starts to drop and you need something warm to keep you soothed. I’m sharing my favorite toppings here, whether you want a flavor boost, more texture, or both!
The flavors of this soup are out of this world. Serving these little appetizer versions is a great way to start a dinner party or to have at an elegant cocktail event.
I will be the first to admit that this recipe is time-consuming to make BUT there is a positive here and it is a big one…the soup can be made ahead and frozen.
Peel and cube one large sweet potato and one butternut squash. They can be tough to cut, so I actually poke them with a fork once or twice each and microwave them for two minutes each and then cut them and it makes it easier. Set the cubes aside.
Heat 2 tsp. of extra virgin olive oil on the stove in a large pot. Add 1 finely chopped medium onion, 2 tsp. hot curry paste, 1/2 tsp. cumin, 1/4 tsp. pepper, 3 cloves of minced garlic, 2 tsp. freshly grated ginger, and a dash of salt. Saute all those lovely flavors for a few minutes.
Add the cubes of sweet potato and butternut squash. Pour in a tetrapak of chicken broth (900 mL) and 2 cups of water. Bring it to a boil and reduce the heat. Allow the soup to simmer until the squash and sweet potato are soft.
In the meantime, make up some simple rye bread croutons. I made mine using the crusts I had cut off when I made my Lemon Lox on Rye Appetizer. Cube the bread, bake on low heat until crunchy.
When the soup is done, remove it from the heat and let it cool considerably. Blend it with a hand mixer or blender until relatively smooth. I like leaving the occasional chunk in there but everyone is different, so go with your preference.
At this point, you can either put the soup in medium-sized resealable freezer bags or you can add it into shot glasses to serve. I have a little trick for getting them into my tiny appetizer cups without making a mess. I use a turkey baster! It enables me to fill them quickly without drips or spills.
Once in the cups, top with a few of the rye bread croutons and some grated Swiss cheese and serve. These can be served hot or cold.
When I make this soup, I actually double the recipe and then freeze many packets. This way, I have them on hand to serve as an appetizer or as a main course when company comes by.
Looking for more Fancy Appetizers recipes
If you’re looking for more fancy appetizers recipes, you’re in luck! This roundup of recipes includes everything from savory and salty to sweet and fruity. Whether you’re hosting a party or just want to whip up a quick snack, these recipes will have you covered.
- Curried Butternut Squash and Sweet Potato Soup Shots
- Easy Goat Cheese Stuffed Dates
- Easy Stuffed Mushrooms with Cream Cheese and Bacon
- Herbed Goat Cheese Fritters
- Mango Ceviche Recipe
- Salmon Sliders
- Simple Tomato Bruschetta
- Smoked Salmon Cucumber Rolls
- Spicy Cream Cheese Wontons
Curried Butternut Squash and Sweet Potato Soup
- 1 large sweet potato
- 1 butternut squash
- 2 tsp. olive oil
- 1 onion finely chopped
- 2 tsp. hot curry paste
- 1/2 tsp. cumin
- 1/4 tsp. pepper
- 3 cloves garlic minced
- 2 tsp. freshly grated ginger
- dash of salt
- 900 mL chicken broth
- 2 cups water
For the croutons and topping
- rye bread cut in cubes
- grated Swiss cheese
- Peel and cube sweet potato and squash.
- Heat oil in large pot on stove. Add onion, spices, curry paste, garlic, and ginger and saute a few minutes.
- Pour in chicken broth and water and bring to a boil.
- Turn heat down and simmer until squash and sweet potato are soft.
- Remove from heat.
- Bake rye cubes at 250° until crispy.
- Blend soup.
- Top with rye croutons and grated Swiss cheese.
Curried butternut squash and sweet potato soup shots are refreshing appetizers for any dinner party. This is also a great way to use up simple ingredients that are often leftover from many other dishes. It is quick and easy and makes a great side dish or snack for any meal!
What to serve with it?
I love creamy soup, but I’m not sure if I could ever enjoy eating it by itself. However, I think I’d really like it with a sandwich. Especially my Chickpea Shawarmas and Chickpea Sunflowers. Yummy. And then there’s this other simple salad that I’ve made before Simple Green Salad. It’s light and fresh and perfect for summertime. But even though it’s healthy, I still feel like I need to detox after eating it. So, I’ll definitely give this 5-minute detox salad a go. Season with salt and pepper according to your preference, and add any optional toppings as a garnish.
What sides to serve with the best butternut squash soup recipe?
Soup is an easy meal to prepare and can be made ahead of time. You can choose to make your own soup or use store-bought. There are many different types of soups available. Some are thick while others are thin. You can add vegetables, meat, rice, noodles, or potatoes to them. Soup is usually served cold but if you prefer hot soup, feel free to heat it up before serving. For best results, try using a slow cooker or pressure cooker. If you’re looking for something quick and easy, consider making a bowl of ramen instead.
Storing & freezing tips
This curry butternut squash lentil soup recipe is perfect for storing and freezing, as it will stay fresh in the fridge for up to 4-5 days or in the freezer for up to 2 months. To store the soup, simply transfer it into airtight containers and place them in the refrigerator. When you’re ready to enjoy it, simply reheat it in the microwave or on the stovetop.
In conclusion, curried butternut nutty squash and sweet potato soup shots are a delicious, healthy, and easy way to enjoy your favorite fall flavors. They’re perfect for parties, game days, or any other gathering, and they can be made ahead of time so you don’t have to worry about last-minute prep. So why not give them a try?