Butternut Squash Soup Shooter Recipe

Prepare the squash and aromatics

Heat a large saucepan over medium heat. Add butter and 1 tablespoon olive oil. When the butter melts and is foaming, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook the squash

Add the diced butternut squash to the pan, stir to coat with butter and oil, and cook for 4–5 minutes to begin caramelizing the edges. Sprinkle in the ground cumin and nutmeg and stir to combine.

Simmer

Pour in the stock, bring the mixture to a simmer, cover, and reduce heat to maintain a gentle simmer. Cook until the squash is very tender and easily pierced with a fork, about 15–18 minutes.

Blend until smooth

Remove the pan from heat. Using an immersion blender, purée the soup until completely smooth. Alternatively, transfer in batches to a blender (do not overfill) and purée, then return to the saucepan.

Finish with cream and seasoning

Stir in the heavy cream, maple syrup or honey (if using), and adjust salt and pepper to taste. Reheat gently over low heat — do not boil — until warm and slightly thickened, about 2–3 minutes. If the soup is too thick for shooters, add up to 0.5 cup additional stock to reach a smooth sipping consistency.

Heat oil

Pour the oil into a small, deep skillet or saucepan to a depth of about 1/2 inch and heat over medium-high until it reaches 325–350°F (160–180°C) if using a thermometer. If you don't have a thermometer, test with a sage leaf: it should sizzle immediately but not burn.

Fry the sage

Working in small batches, gently add whole sage leaves to the hot oil. Fry for 8–12 seconds or until the leaves crisp and darken slightly — they will blister and become fragile. Use a slotted spoon or spider to transfer the fried leaves to a paper-towel-lined plate to drain. Sprinkle immediately with fine sea salt while still hot so the salt adheres.

Cool and store briefly

Let the fried sage cool completely; they will continue to crisp as they cool. Use within a few hours for best texture. If making ahead, store in a single layer in an airtight container with a paper towel to absorb moisture.

Taste the soup one last time and adjust seasoning. If serving as shooters, warm the soup to serving temperature and ladle or pipette about 2–3 ounces (60–90 ml) into chilled or room-temperature small shot glasses or demitasse cups.

Garnish each shooter with 1 fried sage leaf placed on top (or balanced on the rim), a tiny drizzle (about 1/4 tsp) of extra-virgin olive oil, a pinch of cracked black pepper, and a few microgreens or a sprinkle of chopped chives if desired.

Serve immediately so fried sage remains crisp. Each shooter should be sipped in one or two small mouthfuls.