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Butternut Squash Soup Appetizer Recipe
Ash Tyrrell

Butternut Squash Soup Appetizer Recipe

I made these butternut squash soup shooters for a small dinner party, and they vanished in minutes. The soup is silky, gently sweet, and a little smoky from the bacon. I loved serving it in tiny glasses because guests could sip it while mingling.
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Prep Time 30 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 2 thick slices bacon: adds smoky flavor and the fat for sautéing so choose thick-cut.
  • Cooking spray: helps the bacon crisp evenly without sticking.
  • 2 large garlic cloves chopped: builds the savory base, so don't let it brown.
  • 2 sprigs fresh thyme plus leaves for garnish: gives earthy flavor, so skip dried thyme here.
  • 1 bay leaf cracked: cracking it releases more aroma into the broth.
  • 4 cups peeled diced butternut squash (about 18 oz): the creamy star of the soup, so cut it evenly.
  • 1 large carrot roughly diced: adds natural sweetness and a deeper orange color.
  • 1/2 Granny Smith apple peeled and diced: brings a bright, tart note that keeps the soup from tasting flat.
  • 3 cups chicken stock or low-sodium chicken broth: forms the body and low-sodium lets you control the salt.
  • 1 teaspoon apple cider vinegar: wakes up all the flavors right at the end.
  • Kosher salt and freshly ground pepper: season in stages and taste as you go.
  • 1/2 cup half-and-half: thins the topping so it drizzles nicely.
  • 3 tablespoons sour cream: adds a tangy creamy contrast to the sweet soup.
  • 2 tablespoons pure maple syrup: use real syrup not pancake syrup, for true flavor.
  • Pinch of kosher salt: balances the sweetness of the maple.

Method
 

  1. Heat your Dutch oven over medium heat. Lay in the bacon, spray lightly with cooking spray, and cook for 4 to 6 minutes until crisp. Move it to a plate, crumble it, and leave the drippings in the pot.
  2. Add the garlic, thyme sprigs, and cracked bay leaf to the drippings and stir for about 1 minute. Toss in the squash, carrot, and apple, and stir for another minute while scraping the bottom. Pour in the stock, scrape again, and bring everything to a boil.
  3. Lower the heat so the soup bubbles gently. Cook it uncovered for about 30 minutes until the squash is very tender. Your kitchen will smell wonderful, and the vegetables should mash easily against the pot.
  4. Fish out the thyme sprigs and bay leaf. Let the soup cool for about 5 minutes, then blend in small batches, filling the blender only halfway. Return the puree to the pot over medium heat and stir in the vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust.
  5. In a small bowl, whisk the half-and-half, sour cream, and maple syrup until smooth. Add a pinch of salt. It should taste creamy, a little tangy, and just sweet enough.
  6. Pour the warm soup into small glasses. Spoon or drizzle the maple sour cream over the top. Finish with crumbled bacon and a few fresh thyme leaves, and serve right away.

Notes

  • I always cut the squash into pieces of the same size, so everything softens at the same time.
  • I let the soup cool for five minutes before blending. Hot soup can push the lid off, so I also leave one corner open and cover it with a towel.
  • I never fill the blender more than halfway. Smaller batches give me a smoother soup and fewer messes.
  • I peel the apple completely, because bits of skin can make the texture slightly grainy.
  • I taste the soup after adding the vinegar. That tiny splash brightens everything, and sometimes I need just a bit more salt.
  • I make the maple sour cream while the soup simmers, so I'm not rushing at the end.