Butternut Squash Soup Shooters

Butternut Squash Soup Shooters

Total Time: 01h 00m
Hands-on Time: 00h 30m
Makes: 18 servings

Butternut squash soup turns shooter in this recipe featuring organic squash and curry powder.
This recipe makes 7 cups of soup.

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  • For the Soup:
  • 1 tablespoon olive oil (or butter)
  • 1 medium onion, chopped (about 1 cup)
  • 4 celery stalks, chopped (about 1 cup)
  • 3 garlic cloves, crushed and chopped
  • 1 three-pound butternut squash, peeled and cubed (about 5 cups)
  • 1 teaspoon sea or Himalayan pink salt
  • 2 teaspoons Simply Organic® Curry Powder
  • 5 cups vegetable broth (or a water and broth combo, if desired)
  • 1 cup canned coconut milk
  • For the Garnish:
  • Fresh cilantro
  • Cooked chickpeas
  • Simply Organic® Crushed Red Pepper


  1. In a large stock pot, over medium heat, heat oil. Add onion and celery; cook for 4 to 5 minutes, until onions are translucent and vegetables “sweat.”
  2. Stirring frequently, add garlic and cook for 1 minute, until fragrant. Add butternut squash, salt and curry powder. Stir.
  3. Add vegetable broth and bring to a boil. Reduce to a simmer and allow to cook for 25 to 30 minutes, until butternut cubes are soft when pierced with a fork.
  4. Into soup, stir coconut milk, then remove soup from heat.
  5. Using an immersion blender, blend soup until smooth and creamy.
  6. Serve in shot glasses with a garnish of cilantro, chickpeas and red pepper flakes.
  1. For a stronger curry flavor, add additional Simply Organic® Curry Powder.
  2. For a crispy garnish, roast chickpeas in the oven.